Japanese Curry Chicken

Ingredients

• 400 g chicken breast
• 1 tbsp neutral oil
• 5 small potatoes
• 1 carrot
• 1 brown onion
• Golden Curry Roux
• 1 tbsp Light Soy sauce
• 540g warm water

Method

1. Cut chicken, onion, potato and carrot into bite size pieces. Put carrot and potato pieces in a microwave dish and cook in microwave on high heat for 5 minutes to soften them
2. Heat oil in large saucepan. Put chicken, potatoes, carrot and onion in saucepan on medium to high heat and stir constantly until chicken is cooked through- about 10 minutes
3. Add 540 g of water and bring to boil for 5 minutes, reduce heat to simmer and use a spoon to skim bubbles/fat
4. Increase heat to medium. Break Japanese Curry Roux up and add to pot, stirring well until it has melted
5. Put lid on pot for 5 minutes. Add 1 tbsp light soy sauce
6. Take off heat and eat. No need for rice or pasta as potatoes are carbs

Product used in recipe

• S&B - Golden Curry Medium Hot