Curry Dry Cook-In Sauce
- 2 Tbsp oil
- 1 chopped onion
- 500g chicken strips
- 160g sliced baby marrow
- 1 sliced red pepper
- 250 ml low fat milk
- 400 ml water
- 1 Tbsp fish sauce (optional)
- Heat oil in a large frying pan and fry onion and chicken until lightly browned.
- Mix contents of packet with milk & water, and pour over the chicken mixture. Add the baby marrow & peppers.
- Bring to the boil then lower heat and simmer uncovered for 15 minutes or until the chicken and veggies are cooked.
Optional: Season to taste with fish sauce.
Garnish with fresh basil and serve with basmati rice.
STORE IN A COOL, DRY PLACE.
Wheat Gluten & Cow's Milk. May contain Soya.
Creamer [Corn Syrup, Vegetable Oil (Palm Fruit), Stabiliser, Whey Powder (Cow's Milk), Pea Protein, Emulsifier, Anticaking Agent, Colourants (Riboflavin, Beta-Carotene)], Modified Starch, Maltodextrin, What Flour (Gluten), Potassium Chloride, Flavourings, Sugar, Irradiated Herbs & Spices, Salt, Whey Solids (Cow's Milk), Vegetable Oil (Palm Fruit, TBHQ), Stabiliser, Ginger Powder, Irradiated Garlic Powder, Yeast Extract, Flavour Enhancer.