17-minute creamy Japanese curry recipe

• servings: 4 servings
• total time: 17 minutes

Ingredients

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

270ml can coconut cream

60g pkt baby spinach

Lime wedges, to serve

Coles White Medium Grain Rice, steamed, to serve

Directions

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 375ml (1 1/2 cups) 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. Watch our step-by-step video below to see how to make this 17-minute creamy Japanese chicken curry recipe.