Ingredients
- 1 tbsp oil
- 500g of chicken mince
- 2 Carrots sliced into coins
- 2 onions roughly choped
- 3 medium potatoes diced
- 4 garlic cloves
- 1 packet of s&b golden curry ( your preference on spice level)
- 1 cup of rice
- 500ml of chicken stock
- 4 tbsp soy sauce
- 1 egg (optional)
- 2 cups water
Method
- Prep your vegetables: dice onion,potato and garlic, slice carrots into coins
- Prepare your rice: measure out your rice and wash under cold water until water run clear, then in a pot or rice (I used a rice cooker) add your washed rice and 2 cups of water boil until tender about 20 mins
- While rice is cooking, grab a medium to large pot heat oil and fry carrots, onion and garlic.
- Once fried add your chicken mince and break up into smaller peieces while frying ,continue frying for appox 5 minutes
- Then add your diced potatoes stir fry for 2 mins
- Add your chicken stock and soy sauce, bring to the boil and simmer for 10 minutes or until potatoes are soft but NOT mushy
- Then break up curry block into segments then in half again, add them in 1 at a time stiring constantly until dissolved and sauce has thickened about 5 mins
- Fry egg (optional)
- Serve over rice with optional fried egg
Product used in recipe
- S&B - Golden Curry Hot
- Lee Kum Kee - Premium Soy Sauce
