Ingredients
- S&B Golden Curry japanese curry mix
- Chicken thighs
- 300ml thicken cream
- 2x Dutch Cream potatoes
- 1x onion
- Half butternut pumpkin
- Frozen peas, carrots and corn
Method
- Boil spuds, add chicken thighs, pumpkin, frozen veggies and onion after 15 mins.
- Add S&B curry block and cream after 25 mins.
- Salt, stir and serve.
Product used in recipe
- S&B - S&B GOLD CURRY MEDIUM HOT 1KG
