Ingredients
- 1 medium onion
- 3 carrots
- 3 potatoes
- 500g chicken thigh fillets
- 1 packet Golden Curry Mild Japanese Curry Mix
- 600ml water
- 1 tbsp oil
Method
- Peel and chop vegetables and cut chicken into bite sized pieces
- Heat oil in heavy bases saucepan and stir fry chicken and vegetables for approximately 5 minutes
- Add water and bring to boil before reducing heat and simmering for approximately 15 minutes
- Add curry mix and stir until full dissolved. Simmer for a further 5 minutes, stirring regularly
- Serve hot either by itself or over white rice or noodles
Product used in recipe
- S&B - Golden Curry Mild
