Ingredients (5 servings)
| Chicken breast (without skin) |
450g |
| Onion |
200g |
| Carrot |
100g |
| Squash |
300g |
| Cooking oil |
1 Tbsp |
| Water |
540ml |
| S&B Golden Curry Mix 92g |
1 box |
|
[Turmeric rice]
Rice |
320g (2 cups) |
|
Water |
400ml |
|
Turmeric powder |
1/3 tsp |
| Roasted seaweed |
As needed |
Directions
- [Turmeric rice]
Rinse the rice. Combine with water and turmeric, lightly mix them together, and cook the rice.
Shape the cooked turmeric rice into a pumpkin and decorate it with roasted seaweed.
- Cut the chicken into 2 to 3 cm dice. Cut the onion into 7 to 8 mm-wide wedges. Cut the carrot into 7 to 8 mm-wide half-moon slices.
Remove the seeds and pulp from the squash and cut it into large bite-size pieces.
- Heat the oil in a pot and stir-fry the chicken.
When the surface of the meat starts browning, add the onion, carrot, and squash pieces, and stir-fry them well.
- After the oil blends with the ingredients, add water.
Once it comes to a boil, turn down the heat and simmer until the ingredients become tender.
- Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until it is completely melted.
Turn on the heat again and simmer over low heat for about 5 minutes.
- Serve the rice and curry on a plate.
MEMO
- For half of 220g box (6 servings): Increase the amount of ingredients with 660ml water.
