Chef Alejandro’s Tenderloin Chicken Curry
Serves
4
Preparation
10
minutesCooking Time
20
minutesIngredients
250 g 250 Chang’s vermicelli noodles
1 1 brown onion, sliced
1 large 1 imperfect zucchini, cut into 2cm half moons
500 g 500 chicken tenderloins, cut diagonally in half
350 g 350 Harris Farm curry sauce
4 Tbsp 4 chopped peanuts (optional)
1 Tbsp 1 cooking oil
Pinch of salt
Method
- Place the vermicelli noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 mins, 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 1tsp 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 mins. Remove from the wok and set aside.
- Add the onion to the wok and cook for 3 mins, or until softened.
- Add the chicken and stir-fry for 5 mins, or until mostly cooked through.
- Pour in the curry sauce, bring to the boil, then reduce to a simmer and cook for 5 mins.
- 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.
Notes
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