![](https://cooksnapwin.com.au/wp-content/uploads/2024/02/IMG_7346-684x456.jpg)
Ingredients
- Onions 350g
- Carrots 100g
- Capsicum 100g
- Green beans 100g
- Frozen 4 crumbed chicken tenders or breast
- 2 cups of white rice
- S&B GOLDEN CURRY - Japanese Curry mix - Hot
- 250ml water for rice
- 540ml water for golden curry
Method
- Put oven on to warm up and cook frozen crumbed chicken as per packet directions
- Add rice and water into the slow cooker or pan and cook
- Cut up vegetables into 1cm pieces and stir fry for 5 minutes
- Add 540ml water and bring to the boil. Reduce heat, cover and simmer until ingredients are tender, approximately 15 minutes
- Turn off heat, break S&B GOLDEN CURRY into pieces and add to pan. Stir until curry mixes are completely melted. Simmer approximately 5 minutes. stirring occasionally.
- Cut chicken up into 3cm slices and serve with rice and S&B GOLDEN CURRY Japanese Curry
Product used in recipe
- S&B - Golden Curry Hot