Ingredients
- Potatoes (4)
- Carrots (2)
- Onion (1)
- Golden curry packet
- 2 tablespoons olive oil
- Air fried chicken fingers
- Rice (2 cups)
Method
- Chop up vegetables as per packet instructions. Cook in oil then add water and bring to boil. Then turn down to simmer for 15 minutes. While doing this, air fry your chicken fingers until golden brown and cook your rice in the rice cooker. After the 15 minutes is complete, break up the golden curry stock into the pot and stir through well. Serve together by la rice then curry then the crispy chicken fingers on top.
Product used in recipe
- S&B - S&B GOLDEN CURRY MILD 220G
