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Main Ingredients

• Chicken (breast or thigh) - 300g
• S&B Golden Curry Sauce Mix (Hot or Mild) - 4 Cubes
• Water - 240ml
• Milk Or Coconut Milk - 100ml
• Red Onion, Shredded - 1
• Carrot, Medium Size - 1
• Potato, Medium SIze - 1
• Oil - 2 tsp
• Cornstarch - 1 tsp
• Peanut Butter or Sesame Sauce - 1 tsp
• Ground White Pepper - To Taste
• Japanese Sliced Pickled Pink Ginger (Optional) - To Taste

Marinade Ingredients

• Soy Sauce - 2 tsp
• Oil - 1 tsp
• Sugar - 1 tsp
• Rice Wine - 1 tsp
• Cornstarch - 1 tsp

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Directions for Use

Step 1: Dice the potatoes and carrots into small cubes. Heat 1 teaspoon oil in a frying pan and stir-fry the potatoes and carrots until fragrant and lightly brown in color. Pour in a bowl and set aside.
 
Step 2: Heat the rest of oil in a medium frying pan over low heat, add chopped onion and fry them until they have a sweet aroma. Then add the marinated chicken into the pan and stir-fry them until they are lightly golden-brown in color. 

Step 3: Add the potatoes and carrots chunks back to the pan and pour water just cover the ingredients. Bring to a boil. Cover and simmer for 15 minutes or until the meat is tender.

Step 4: Reduce to low heat. Put in the S&B Sauce Mix. Stir until the sauce mix completely dissolved.

Step 5: Cover and simmer until the curry becomes rich and creamy. Stir occasionally.

Step 6: (Optional) Add 100 ml regular milk or coconut milk to enhance the richness. Stir to mix well.

Step 7: (Optional) Add 1 teaspoon of peanut butter to enhance the curry flavour. Stir to mix well.

Step 8: Add some shredded onion and ground white pepper. Ready to serve with steamed rice and some Japanese Sliced Pickled Pink Ginger.

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