Ingredients
- 2 large potatoes
- 3 medium carrots
- chicken thighs 500g
- medium hot golden curry 92g
- 500ml water
- 4 cups cooked rice
- 1 tsp olive oil
- 1/4 cup peas
Method
- Peel carrots and potatoes, and cut into small even pieces about 3-4cm wide.
- Remove any excess fat from chicken thighs, cut into pieces lightly larger than your carrot and potato to account for the shrinkage while cooking.
- Pre heat your pan with 1 tsp of olive oil, once hot throw in your chopped chicken. Cook until chicken is completely cooked, the chicken while be white, slightly browned, and bouncy when pressed with a spoon.
- Add chopped potato, carrot and peas, mix evenly with the chicken, then cover completely with 500ml of water. Place lid on top and leave to cook on low for 10 minutes.
- Cut up the curry block into small pieces, add to the pot once potato is cooked. Potato is cooked when it can be easily cut in half with a spoon. Evenly distribute curry block throughout dish and stir with heat on low. Curry will thicken after 1-2 minutes of continued stirring over low heat.
- Pour over cooked rice molded into a bear shape, cut facial features out of seaweed, and serve!
Product used in recipe
- S&B - Golden Curry Medium Hot
