Ingredients
- S&B Golden Curry Mix Mild - Japanese curry roux 92g
- Chicken Thighs 200g
- 2x Carrots
- 1x Onion
- 1x potato
- 1x Broccoli
- 2 Tbsp of Vegetable oil or butter
- Cooked medium-grain rice for serving
Method
- Cut the broccoli off into each floret. Cut all other ingredients into easy-bite pieces including the skinned broccoli stem.
- Cook the onion with butter/oil in a pressure cooker until they are browned.
- Keep heating. Add meat and cook until half cooked. Then add all the other vegetables except broccoli florets - mix them until the oil evenly covers all.
- Add water then simmer (cover with the cooker's lid) for about 20mins or until the vegetables are done.
- Steam the broccoli florets in a microwave or pot.
- Cut the curry roux into small pieces or finely chop for a quick melt.
- Turn off the heat and add the curry roux to the pot and mix it until completely dissolved.
- Simmer uncovered for 5 mins or until the curry becomes thick. Stir the bottom of the pot occasionally.
- Serve with steamed rice and broccoli florets.
Product used in recipe
- S&B - Golden Curry Mild
