Ingredients
- 500g Chicken Thigh
- 350g Onions
- 100g Carrots
- 150g Potatoes
- Kewpie Sauce
- 540ml water
- S&b golden curry
Method
- Stir fry meat and vegetables with oil in a large skillet on medium heat
- Add water and bring to boil. Reduce heat, cover and simmer until ingredients are tender which should take approx 15 minutes
- Turn the heat off, break the s&b golden curry into pieces and then add them to the skillet. Stir until curry mix has completely melted and simmer for approx 5 minutes
- Serve hot over rice or noodles and drizzle kewpie sauce.
Product used in recipe
- S&B - S&B GOLDEN CURRY MILD 220G
- KEWPIE - KEWPIE MAYONNAISE 1KG (SRP)
