Japanese chicken curry noodle salad

Ingredients

• 500g Chicken thigh
• 1tbs vegetable oil
• Magic curry
• 1 onion
• 1 red capsicum
• 1 cup Chicken stock
• 1/4 cup cream
• Sliced carrot 1/4 cup
• Cubed Cucumber 1/4 cup
• 1/5 cup shredded Lettuce
• Fresh Mint to serve
• Noodles of choice

Method

1. Heat oil in a wok or pan, cut up chicken into cubes and cook until brown.
2. Add the onion and capsicum (cut into bite sized pieces) and cook for around 2-3 minutes.
3. Add the curry cubes along with the chicken stock and let simmer for around 5 minutes. Once thickened take off the heat, add cream and stir through.
4. Bring a pot of water to a boil and cook noodles as per the instructions.
5. Once cooked add noodles to the bowl. Spoon curry on top of the noodles. Finish the bowl with a hand full of Lettuce, some carrot and some Cucumber. Garnish with fresh Mint.

Product used in recipe

• S&B - S&B GOLD CURRY MEDIUM HOT 1KG