4 servings:

• 500g chicken breast fillet
• 3 medium potatoes
• 3 medium carrots
• 1 brown onion
• 110g S&B Golden Curry Mix (hot)
• 2 Tbsp vegetable oil

Step 1

Cut the chicken into 1cm thin pieces, potatoes and carrots into 3cm chunks, and onion into wedges.

Step 2

Head up oil in a pot over high heat. Add onion. When the onion is getting transparent (after 1-2 minutes), add chicken. Cook for 5 minutes until the chicken is browned.

Step 3

Add 750ml of water into the pot. Bring to boil. Then add carrots. Cook for 5 minutes.

Step 4

Reduce heat to medium low. Add potatoes. Cook over medium low heat for another 15 minutes.

Step 5

Add the curry mix. Mix well and make sure the curry mix is dissolved. Bring to boil then simmer for 3 minutes. Season with salt and pepper if needed.