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Ingredients
- Carrot potato chicken onion
- Water
Method
- Cut up 1 med onion and 4 med potatoes and 4 carrots into chunky pieces. c up 500g chicken (breast or thigh) into bite size pieces.
- Brown chicken with some olive oil and onion until soft. Meanwhile boil carrot and potato in a separate pot. Drain water from potato and carrot when cooked. And then combine with browned chicken and onion. Add water to cover and then add curry roux (3 or 4blocks). Stir while all combines and thickens.
- Cook rice Serve hot curry over cooked rice !
Product used in recipe
- S&B - S&B GOLDEN CURRY MILD 92G