Ingredients
- 4 chicken tenderloins
- 1 hash brown
- 1 packet of curry sauce
- 1 packet of microwave rice
Method
- Airfry chicken tenders and hashbrown at 180 degrees for 20 minutes, turning halfway through.
- Meanwhile microwave the curry sauce for 1 minute in a microwave container
- Once sauce is hot, microwave rice for 90 seconds.
- Combine ingredients and season if required.
Product used in recipe
- S&B - S&B CURRY SAUCE WITH VEGETABLES MILD 210g
