Tofu vegetable chicken curry

Ingredients (5 servings)

Chicken breast 130g
Onion, bite sized 1 (200g)
Carrot, 2cm cube 1/4 (50 g)
Pumpkin (no seed), 2cm cube 160 g
Paprika, 2cm cube 100 g
Zucchini, 2cm cube 100 g
Tofu 1 pack
Water 500 cc
Vegetable oil 2 tbsp
S&B Golden Curry Mix 92g 1 pack
Salt, pepper Pinch
Rice, cooked 5 x 200 g


  1. Peel skin of chicken breast, cut into 2 cm cube. Sprinkle salt and pepper.
  2. Wrap tofu in kitchen paper and drain well for 30 min. Cut into 2 cm cube, sprinkle salt and pepper.
  3. Stir-fry chicken with oil in a large pan. Add onion when chicken is browned. Add other vegetable and stir-fry.
  4. Add water and bring to boil, skim foam from the surface and simmer for 15 min on low heat.
  5. Fry tofu with 1 tbsp oil in a frying pan until browned.
  6. Turn the heat off of (4), break S&B Golden Curry Mix into pieces and add them to the pan.
  7. Stir until sauce mixes are completely melted. Add tofu and simmer approx. 5min., stirring constantly.
  8. Place rice on a plate, serve curry sauce.
    Garnish with your favorite fresh vegetables, as desired.