No Water Added Tomato Curry
Ingredients (2-3 servings)
| Chicken thigh |
300g |
|
【A】
Salt |
Pinch |
|
Black pepper |
Pinch |
|
S&B Oriental Curry Powder |
1/4 Tbsp |
| Onions (thinly sliced) |
100g |
| Zucchini (1cm-thick round slices) |
100g |
| Tomatoes (bite-size pieces) |
2 large size (400g) |
| Vegetable oil |
1 Tbsp |
| Garlic (minced) |
1 Tbsp |
| Bay leaf (whole) |
1 |
| S&B Golden Curry Mix 220g |
1 block (25g) |
| White rice |
As needed |
Directions
- Rub 【A】 into the chicken. Cut the onions into thin slices. Slice the zucchini into 1cm-thick round pieces. Chop the tomatoes into bite-size pieces.
- Heat 1 tablespoon of vegetable oil in a pan and stir-fry the zucchini over medium heat until golden. Take out the zucchini.
- Heat 1 tablespoon of vegetable oil and garlic in the pan used in 【2】 over medium heat and stir-fry the beef. When the beef starts browning, add the onions and stir-fry. Add 300g of the tomatoes and the bay leaf, and stir-fry until the ingredients are well-blended.
- Cover the pan with a lid, and cook for 7 to 8 minutes over medium heat until the tomatoes break down and thin the sauce.
- Turn off the heat and 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 over low heat while stirring until the sauce becomes thick.
- Add the remaining tomatoes and the zucchini from 【2】 and bring to a boil. Serve with the rice on a plate.
