Tenderloin Chicken Curry
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
Ingredients
- 250g Chang’s vermicelli noodles
- 1 brown onion, sliced
- 1 large imperfect zucchini, cut into 2cm half moons
- 500g chicken tenderloins, cut diagonally in half
- 350g Harris Farm curry sauce
- 4 tbsp chopped peanuts (optional)
From the Pantry
- 1 tbsp cooking oil
- A pinch of salt
Method
- Place the vermicelli noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes, using tongs to gently separate the noodles as they soften.
- Drain well and return the noodles to the bowl. Season with a pinch of salt and drizzle with 1 tsp of the cooking oil. Toss to combine, then set aside.
- Heat a wok over high heat. Add the remaining cooking oil, then add the zucchini and stir-fry for 3 minutes. Remove from the wok and set aside.
- Add the onion to the wok and cook for 3 minutes, or until softened.
- Add the chicken and stir-fry for 5 minutes, or until mostly cooked through.
- Pour in the curry sauce, bring to the boil, then reduce to a simmer and cook for 5 minutes.
- Return the zucchini to the wok just before serving and stir through to combine.
- Serve the curry chicken with the vermicelli noodles and garnish with chopped peanuts, if using.
Note:
If you prefer, toss the noodles through the curry sauce before serving so they soak up all the flavour.
