Hong Kong Chicken Curry
Heat a large non-stick frying pan over medium-high. Add 1 tbsp of the oil, then chicken. Cook, stirring occasionally, until chicken is browned, about 5 minutes. Remove from pan and set aside.
Add remaining 1 tbsp oil to pan, then potatoes. Cook, stirring occasionally, until lightly browned, about 5 minutes.
Stir in curry powder and cook until fragrant, about 20 seconds.
Stir in water, coconut milk and vegetable soup mix. Bring to a boil over high. Add cauliflower, then return to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until potatoes and cauliflower are tender, about 12 to 15 minutes.
Meanwhile, prepare Chicken Fried Rice following package directions.
Return chicken to pan and cook until heated through, about 3 minutes. Serve curry with rice.
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Last updated: January 29th, 2021
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