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17-Minute Creamy Japanese Chicken Curry
Ingredients
  • 1 tbsp peanut oil
  • 650g Lilydale Free Range Chicken Tenderloins
  • 1 small red onion, sliced into thin wedges
  • 3 blocks S&B Golden Curry Sauce Mix
  • 1 bunch broccolini, trimmed, halved lengthways
  • 270ml can coconut cream
  • 60g pkt baby spinach
  • Lime wedges, to serve
  • Coles White Medium Grain Rice, steamed, to serve
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