Ingredients
- 1 whole carrot
- 2 white potatoes
- 500g of chicken thigh fillets
- a pinch of salt
- 1 packet of Golden Curry - Japanese Curry Mix (Mild)
- 1tbsp of oil
- a dash of pepper
- bowl of cooked plain rice
- half a golden onion
- 540ml of water
Method
- Dice up vegetables and chop up chicken.
- In a pot, heat up 1bsp of oil.
- Part cook vegetables for 5 minutes on medium heat, adding a pinch of salt and pepper.
- Remove vegetables from pot, and add in chicken.
- Cook chicken throughly, adding a pinch of salt and pepper.
- Drain anny excess liquid and add in vegetables.
- Continue to fry off chicken and vegetables together for 5 minutes before adding in 540ml of water. Bring to a simmer.
- Add in Curry mix blocks one at a time, whilst slowly stirring the pot.
- Continue to stir until all curry blocks have dissolved and the mixture has turned to a thicker consistency. Let this simmer for another 5 minutes.
- Serve on a bowl of rice.
Product used in recipe
- S&B - S&B GOLDEN CURRY MILD 92G
