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17 Minute Creamy Japanese Chicken Curry Recipe


with only a handful of ingredients the quick and easy curry is perfect for school nights the whole family will love the creamy coconut flavour br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5599487302001 domain taste height 300 width 500 iframe

The ingredient of 17 Minute Creamy Japanese Chicken Curry Recipe

  • 1 tablespoon peanut oil
  • 650g 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

The Instruction of 17 minute creamy japanese chicken curry recipe

  • 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 onion

Nutritions of 17 Minute Creamy Japanese Chicken Curry Recipe

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