Ingredients
- Onions 350g
- Potatoes 150g
- Carrots 100g
- 1 pack of Golden Curry Mild mix
- 2 cups of cooked white rice
- 2 chicken breasts - crumbed
- 1 tablespoon of olive oil
- 540ml water
- Peanut/vegetable or sunflower oil for flying.
Method
- Pop your rice on to cook in a rice cooker first.
- Chop your potatoes, onions and carrots to desired size.
- Heat your oil in a large pan and add vegetables. Stir fry for approx 5 mins
- Add water and bring to boil. Reduce heat and cover, simmer for 15 minutes or until vegetables are tender.
- Turn heat off, break up curry into pieces and add to the vegetables. Stirring until dissolved, simmer for a further 5 mins.
- Fry chicken breast schnitzels until cooked through. Let cool and slice into long pieces.
- Serve rice first, followed by vegetable curry. Place the chicken across plate on top of curry and serve!
Product used in recipe
- S&B - Golden Curry Mild
