Colorful vegetable chicken curry

Ingredients (5 servings)

Chicken thigh 250g
Onion 1 1/2 (300 g)
Carrot 1/2 (100 g)
Potato 1 (150 g)
Broccoli 100 g
Cauliflower 100 g
Eggplant 160g
Paprika 100 g
Vegetable oil 1 tbsp
Water 540 ml
S&B Golden Curry Mix 92g 1 pack
Salt Pinch
Pepper Pinch


  1. Cut vegetables and chicken thigh into bite-sized pieces.
  2. Stir-fry ingredients with oil in a large pan for approx. 5-10 min.
  3. Add water and bring to boil. Reduce heat, cover and simmer until ingredients are tender, for approx. 15min.
  4. Turn the heat off, break S&B Golden Curry Mix into pieces and add them to the pan. Stir until mixes are completely melted. Simmer for approx. 5min., stirring constantly.
  5. Place rice on a plate, serve curry sauce.