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Creamy Japanese chicken curry

By: Admin
Region: Others
Dish:Non Vegetarian - Chicken
Servings: 4
Time to Prepare: 20 Mins


1 tbsp peanut oil
650g Lilydale Free Range Chicken Tenderloins
1 small red onion, sliced into thin wedges
3 blocks S&B Golden Curry Sauce Mix
1 bunch broccolini, trimmed, halved lengthways
60g pkt baby spinach
270ml can coconut cream
Lime wedges, to serve
Steamed rice, to serve


-Heat the oil in a wok or frying pan over high heat. Add the chicken and cook, turning halfway, for 5 minutes or until nearly cooked through. Transfer to a plate.

-Add half the onion to the wok. Reduce heat to low and stir-fry for 1 minute or until soft. Add 250ml (1 cup) of water and the curry blocks . Cook, stirring for 1 minute or until the curry dissolves.

-Add the broccolini to the pan and simmer, stirring often, for 2 minutes or until broccolini is tender-crisp. Use a slotted spoon to transfer to the plate with the chicken.

-Add the coconut cream to the wok. Simmer for 5 minutes or until sauce has thickened. Use your fingers to tear the chicken into pieces. Add the chicken and broccolini to the wok with the spinach . Stir for 1 minute to heat through. Serve sprinkled with the remaining half onion, lime wedges and steamed rice .

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