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 |
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.
