Ingredients
- 3 cups of mixed veg (potato, pumpkin, carrot, onion)
- 500g chicken tenders
- Panko crumbs
- Japanese curry mix - 1 box
- 4 cups water for curry plus water for rice
- 2 cups cooked jasmine rice
- 1 egg
- 1/4 cup plain flour
- Oil for frying
Method
- Cut up 3 cups of mixed vegetables of choice, potatoes, pumpkin, sweet potato, onion and lighty toss in vegetable oilOnce lightly browned add 4 cups water and whole pack of Japanese curry, turn to low and simmer for 20 minutes
- Meanwhile wash white rice until water runs clear, add desired amount of water and cook until soft
- Crumb chucked tenders in flour, egg mix, and panko crumbs. Lightly fry until cooked through
- Serve all items in a bowl and enjoy
Product used in recipe
- S&B - S&B GOLDEN CURRY MILD 220G
