Ingredients
- 5 Potatoes
- 3 Carrots
- 4 Chicken Schnitzels
- 1 Apple
- 1tbsp of Worcestershire Sauce
- 1/2tbsp Ketchup
- 2 cups Chicken Stock
- 3 cubes S & B Golden Curry Japanese Curry Mix
- 2 Onions
- Tsp Minced Garlic
- 2 cups Water
- Salt & Pepper
- 2 cups Jasmine Rice
- Salad leaves for serving
- Sushi Ginger for serving
- 2tbsp Olive Oil
Method
- Cook rice per packet directions. Bake Chicken Schnitzels in preheated 180C oven for 20 minutes.
- Peel and dice into 1cm cubes the potatoes and carrots. Dice the onions. Peel and grate apple.
- In a hot pan on medium heat, add Olive Oil, then Onion and Garlic. Saute for 2 minutes. Then add in Potatoes and Carrots and saute on medium/low heat for 5 minutes to develop flavour.
- Add in Chicken Stock, Water, Grated Apple, Worcestershire Sauce, Ketchup. Stir and bring to boil. Turn heat down to a simmer, cover and leave for 20 minutes.
- Once carrots are tender, add in the Japanese Curry Mix cubes, mix until dissolved and sauce thickens. Take off heat, season with Salt and Pepper to taste.
- Serve over cooked rice, and top with cooked Chicken Schnitzel, salad leaves and sushi ginger to taste.
Product used in recipe
- S&B - S&B GOLDEN CURRY MEDIUM HOT 92G
