Chunky Garlic Curry

Ingredients (4-5 servings)

Garlic (peeled) 12 cloves
Bell pepper (red and yellow) (cut into 5 mm-wide pieces) 1/2 of each
Chicken thigh (bite-size pieces) 500 g
S&B Golden Curry Mix 92g 1 pack
Vegetable oil As needed
Salt As needed
Black pepper As needed
Ginger (minced) 2 knobs
Onion (thinly sliced) 1
Water 700 ml
Boiled canned tomatoes (diced) As needed
White rice As needed
Sliced almond As needed


  1. Fill a small pot about 2 cm deep with vegetable oil and heat oil to 160℃. Deep-fry the garlic until the cloves turn golden brown, then place on a cooling rack.
    Using the same oil, deep-fry the bell pepper for about 30 seconds, place on a cooling rack, then season with a pinch of salt.
  2. Season chicken with a small amount of salt and black pepper.
  3. Heat 2 tablespoons of the oil from ① (with the flavor left from deep-frying the garlic) on a frying pan, and add the chicken from ② and the ginger.
    Stir-fry until the chicken browns, then add the onion. Continue to stir-fry until the onion becomes tender.
    Add the water and boiled canned tomatoes. When it comes to a boil, put a lid on the pan and simmer over low heat for 15 minutes.
  4. Turn off the heat, then break the S&B Golden Curry Mix into pieces, and stir them in until they are melted.
    Add the garlic from ① and return to low heat. Simmer for 5 minutes while stirring.
  5. Arrange white rice on a dish.
    Add the curry from ④ and top with the bell pepper from ①.
  6. Serve with sliced almond (stir-fried) sprinkled on top as desired.