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 |
做法
- [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.
