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
Directions
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.
Season chicken with a small amount of salt and black pepper.
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.
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.
Arrange white rice on a dish. Add the curry from ④ and top with the bell pepper from ①.
Serve with sliced almond (stir-fried) sprinkled on top as desired.
