adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

17-minute creamy Japanese chicken curry recipe
0 Likes
Prep Time:
2 minutes
Cook Time:
15 minutes
Total Time:
17 minutes
Whip up a flavorful Japanese curry for a simple and delightful meal any night of the week.
Ingredients:
  • 18.20 gm peanut oil
  • 650g Free Range Chicken Tenderloins
  • 1 small red onion, sliced into thin wedges
  • 3 blocks Golden Curry Sauce Mix
  • 1 bunch broccolini, trimmed, halved lengthways
  • 60g pkt baby spinach
  • 270ml can coconut cream
  • Lime wedges, to serve
  • Coles White Medium Grain Rice, steamed, to serve
Instructions:
  • In a sizzling wok or pan, sear the chicken in hot oil for approximately 5 minutes, flipping once, until it's almost cooked. Remove to a plate.
  • Add half of the onion to the wok and stir-fry over low heat until soft. Pour in 250ml (1 cup) of water and add the curry blocks. Continue to cook and stir until the curry dissolves.
  • Transfer the broccolini to the pan and simmer, stirring occasionally, for 2 minutes or until it reaches a tender-crisp texture. Then, use a slotted spoon to place it on the plate with the chicken.
  • Pour the luscious coconut cream into the wok and let it gently simmer until the sauce transforms into a velvety consistency. Then, use your fingers to shred the tender chicken into bite-sized pieces. Next, combine the chicken and broccolini with the spinach in the wok. Stir for a minute to warm everything through. Finally, serve the dish adorned with the rest of the onion, fresh lime wedges, and fluffy steamed rice.

Similar Recipes