1 Package of S&B; brand of Golden Curry
6 Cups water
1 Yellow bell pepper
1 Green bell pepper
3 pounds of boneless, skinless, chicken breast
1 wok or a 5 Qt. Dutch oven
rice or boiled potatoes as desired for a side
1. Take the six cups of water, and put it into the pot(or wok) along with the golden curry blocks, and set pot on stove-top burner.
2. Turn on burner and set to medium heat.
3. Stir the blocks of curry until curry is fully melted.
4. Place chicken breasts into curry mix.
5. After 20 minutes, take breasts out of curry mix, and cut into one inch cubes.
6. Returned cubed chicken back to curry mix.
7. After 10 more minutes, slice bell peppers into strips, and stir them into the curry.
8. Cook for 2o minutes longer, then serve with rice or potatoes.
| Yield: | 12 servings | |||
| Prep Time: | 0 hr 15 mins | |||
| Cook Time: | 0 hr 50 mins | |||
| Ready In: | 0 hr 50 mins | |||
| Category: | Main Course | |||
| Main Ingredient: | Chicken | |||
| Cooking Method: | Boiling |
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| Nationality: | India | |||
| Recipe Tags: | curry | chicken | pork | rice |
Chef's Note & Story
Tongs work great for taking the chicken out of the pot.
THere are varying degrees of spiciness in the curries from S&B.
You can use other meat as well, but expect cooking times to take longer.
