Ingredients
- 2potato
- 2carrots
- 900g chicken
- 6-7 curry roux cubes
- 1 onion
- garlic
- ginger
- apple
- rice
- soy sauce
- ketchup
- honey
- 1 L chicken broth
Method
- saute onions
- add garlic and ginger then chicken - cook till chicken is white.
- add in 960ml of chicken broth, grated apple, 1tbs honey, 1 tbs soy sauce, 1tbs ketchup. add in cut up potatoes and carrots. stir then cover and cook on medium/low heat for 15 mins
- once boiling skim the top of the broth, cook for further 15 minutes/until you can skewer the potatoes.
- turn heat off and slowly dissolve each curry roux.
- simmer for 5 mins until curry is thick
- serve with rice!
Product used in recipe
- S&B - S&B GOLDEN CURRY HOT 92G
