Ingredients (4-5 servings)
Chicken breast (skinned and cut into 2 cm pieces) |
350 g / 13 oz |
Onion(cut into 2 cm dices)
|
400 g / 15 oz |
Red bell pepper (cut into bite-size pieces) |
150 g / 5 oz |
Yellow bell pepper (cut into bite-size pieces) |
150 g / 5 oz |
Eggplant (cut into bite-size pieces) |
300 g / 10 oz |
Ginger (cut into thin strips) |
20 g |
Coconut milk |
600 ml |
Canned tomatoes (diced) |
400 g |
S&B Golden Curry Mix 92 g
|
1 pack |
Chickpeas |
1 can (240 g drained) |
Jasmine rice (cooked) |
As needed |
Directions
- Cut the chicken into 2 cm pieces. Drain the chickpeas.
- Chop the onions into 2 cm dices, and cut the bell peppers and eggplant into bite-size pieces and the ginger into thin strips.
- Put the coconut milk in a pot and heat it over medium heat.
Add 【1】 and 【2】 and bring it to boil, and cook further for 7-8 minutes.
Add the canned tomatoes and bring it to boil again, and cook further for 4-5 minutes.
- Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until it is melted.
Turn on the heat again and simmer while stirring until the sauce becomes thick.
- Enjoy the curry with the Jasmine rice as desired.