Ingredients
- 1 onion
- 2 carrots
- 5 baby potato’s
- 1 teaspoon of garlic
- 1 packet of golden curry sauce mix
- 4 crumbed chicken fillet
- 3 cups of water
- Half a cup of coconut milk
- 3 cups of rice
- Table spoon of vegetable oil
Method
- Cut the onion, carrots and potato’s into small pieces
- Cook rice in rice cooker
- Fry crumbed chicken in a pan until golden brown
- Sauté onion and garlic in oil in a large, deep pan.
- Sauté carrots and potatoes in the same pan then season with spices of your choosing
- Pour the 3 cups of water into the pan and bring to the boil
- Put in a packet of golden curry sauce mix and stir till dissolved
- Pour half a cup of coconut milk in and combine
- Keep pan on medium heat until sauce thickens and the vegetables are al dente. Season to taste
- Put rice, curry in a bowl and put the cut chicken on top
Product used in recipe
- S&B - S&B GOLDEN CURRY MILD 92G
