Ingredients
- Golden Curry
- Chicken thighs
- 3 potatoes
- 1-2 carrots
- 1-2 sticks of celery
- 1 onion
- Cooked rice
Method
- Cut carrots, celery, onion, potato and chicken into cubes. Fry vegetables in a heavy based pan then add chicken. Once chicken is sealed cover with water and bring to a boil and turn down to simmer.
- Once vegetables are cooked then add curry cubes and stir until combined and cook on low until thickened. Serve over rice with pickled ginger and fried shallots (optional).
Product used in recipe
- S&B - Golden Curry Medium Hot
