Golden Curry with Chicken

• 1 pack Golden Curry S&B
• 300 g chicken drumstick, roughly diced
• 1 small white onion, diced
• 1 medium carrot, cut into half-moons
• 1 small zucchini, diced
• 500 ml of water or broth
• 2 tablespoons finely chopped spring onions
• 20 ml of oil for frying

1. Heat the oil in a hot pan or pot, add the chicken and fry for 2-3 minutes until lightly browned.
2. Add the onion, carrot, and zucchini, and cook for another 2 minutes. Pour in the hot water or broth, cover, and simmer for about 15 minutes, until the vegetables and meat are tender. Add the crushed golden curry cubes, mix thoroughly, and simmer for a few more minutes, until the sauce thickens and becomes velvety.
3. Serve the hot curry with rice, sprinkled with fresh spring onions.

Tip:

If you want to get a creamier consistency, add 2-3 tablespoons of coconut milk at the end of cooking – the curry will be milder and more velvety, also ideal for children.