Preparation

1. Deep fry TMK Chick*n Nuggets for 3 minutes and rest for 2 minutes.
2. In a large pot, heat up vegetable oil and saute onions until golden brown. Add carrots and cook for a few more minutes until soft. Then add garlic and ginger.
3. Add in spices and let them roast for 1-2 minutes - be careful not to burn them.
4. Slowly add in coconut cream and brown sugar.
5. Let the curry sauce simmer until the carrots are soft. If needed add water.
6. Taste and adjust spices to taste if needed.
7. When the curry has thickened and carrots are soft, transfer to a blender for a smooth consistency.
8. To serve, divide rice in a bowl, top up with 9 nuggets per bowl and finish with curry sauce.
9. Combine with crunchy leaf salad. Enjoy!