Ingredients
- S&b Japanese curry
- 1 tbsp of vegetable oil
- 600g diced chicken
- 4 large potatoes
- 4 carrots
- 1 onion
- 3 cups of white rice
- 300g mushroom
- 1L chicken stock
Method
- Brown chicken in large electric pan, throw in vegetables and sweat for about 15 mins covered.
- Add 1L chicken stock and bring to a simmer with lid covering for 60 mins.
- Throw in s&b Japanese curry packet and site in. Leave to simmer for further 35 mins.
- Serve with a cup of rice.
Product used in recipe
- S&B - Golden Curry Medium Hot