Chicken breast (thinly sliced into bite-sized pieces)
400 g
Salt
pinch
Black pepper
pinch
Bay leaf
1
S&B Golden Curry Mix 92 g
1 box
Rice or bread
As needed
Directions
Use a thick-sided pot with a lid that closes tightly. Add the vegetables to the pot in the listed order, then place the chicken seasoned with salt and pepper on top.
Close the lid tightly and cook over a low heat for about 25 minutes. When steam starts to escape from the gap under the lid, reduce the heat to very low and continue cooking for a further 15 minutes.
Finely chop the Golden Curry Mix using a kitchen knife so that it dissolves easily.
Uncover the pot from step [2]. When the carrots and potatoes are tender, remove from the heat and stir in the Golden Curry Mix. Using a wooden spatula or similar implement, gently stir the entire mixture until the curry is dissolved, taking care not to break up the potatoes.
Return to a low heat and cook until thickened, stirring constantly. Serve hot with rice or bread of your choice.
[Note]
The end result will vary depending on the pot used and the moisture content of the vegetables, so adjust the heat from low to very low as necessary.
