How to cook:

Bring to a boil 1 litre of water, add 150 g of Kralex Curry Sauce and mix with a whisk for about 3 minutes. Cut the chicken breast into cubes or thin strips (julienne), season with salt and pepper, sauté it in a pan with hot oil, drain the excess oil, add the Kralex Curry Cream Sauce and cook for another 2 minutes. Serve with chopped parsley on top.