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.
