Creamy Japanese chicken curry

Ingredients

• 600g Chicken Tenderloins
• 1 tbsp peanut oil
• 1 small red onion, sliced into thin wedges
• 4 blocks S&B Golden Curry Sauce Mix
• 1 bunch broccolini, trimmed, halved lengthways
• 60g pkt baby spinach
• 270ml can coconut cream
• Lime wedges, to serve

Directions

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.
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.
3. Add the coconut cream to the wok. Simmer for 5 minutes or until sauce has thickened.
4. While sauce is simmering, steam the broccolini.
5. Use your fingers to tear the chicken into pieces. Add the chicken and any juices 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.