INGREDIENTS:
200g chicken breast, sliced
1 potato, cubed
1 onion, diced
¼ tomato, diced
2 tsp minced garlic
SEASONINGS:
2 tbsp Yeo’s Satay Sauce
2 tsp Yeo’s Curry Powder
3 tbsp coconut milk
½ tsp turmeric powder
PREPARATION METHOD:
- Heat a pan over a medium heat. Stir-fry the chicken breasts until golden..
- Stir-fry the minced garlic until fragrant. Add the Satay Sauce, and curry power, coconut milk, turmeric powder and half cup of water and bring it to boil until sauce thickens.
- Stir-fry the onion until fragrant, add the potato, tomato and chicken breast and stir-fry a few seconds, then add curry sauce and cook for10 minutes.
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