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 |
Directions
- Cut vegetables and chicken thigh into bite-sized pieces.
- Stir-fry ingredients with oil in a large pan for approx. 5-10 min.
- Add water and bring to boil. Reduce heat, cover and simmer until ingredients are tender, for approx. 15min.
- 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.
- Place rice on a plate, serve curry sauce.
