Name: Japanese Chicken Curry recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: japanese
Ingredients: 1 tbs peanut oil; 650 g chicken tenderloins; 1 red onion small sliced into thin wedges; 3 blocks Golden Curry Sauce Mix; 1 bunch broccolini trimmed halved lengthways; 60 g baby spinach leaves; 270 ml canned coconut cream; 1 lime quartered; 4 serves steamed rice *to serve

by taste.com.au Last updated on 01/14/2021

This speedy Japanese-inspired curry is ready in a flash. - taste.com.au

Ingredients

1 tbs peanut oil
650 g chicken tenderloins
1 red onion small sliced into thin wedges
3 blocks S&B Golden Curry Sauce Mix
1 bunch broccolini trimmed halved lengthways
60 g baby spinach leaves
270 ml canned coconut cream
1 lime quartered
4 serves steamed rice *to serve

Method

Step 1

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.
Step 2

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.
Step 3

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.
Step 4

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.