Japanese chicken curry

5 servings

Chicken breast (remove the skin) 450g
Onion (cut into bite-size pieces) 350g
Carrot (cut into bite-size pieces) 100g
Potato (cut into bite-size pieces) 150g
Vegetable oil 1 Tbsp
Water 540ml
S&B Golden Curry Sauce Mix 92g 1 pack

Directions

  1. Heat the oil in a pan over medium heat and stir-fry the meat and vegetables. (Approx. 5 min)
  2. Add the specified amount of water and bring it to a boil. Once it comes to a boil turn down the heat. Simmer for about 20 minutes until the vegetables are tender.
  3. Turn off the heat. Add the S&B Golden Curry Source Mix while breaking it into pieces. Stir and melt the sauce mix completely. Turn on the heat again, and simmer while stirring until the sauce thickens.
  4. Pour over rice and serve.