Chicken Cabbage Crunch

Description
 An easy tasty mid week meal for the nights when you don't feel like doing much.

Preparation time
15 to 30 minutes

Ingredients
1 tablespoon olive oil
1 kg chicken mince
1 onion, finely diced
1 x 45 g packet chicken noodle soup
1 x 45 g packet spring vegetable soup
1½ tablespoons curry powder
1 capsicum, diced
2 carrots, shredded
2½ cups water
1 green cabbage, shredded
Crunchy noodles
Sliced green onions

Method
1. Heat oil in pan, add mince, break up lumps with a fork while browning.
2. Set aside.
3. Add onion and cook until translucent.
4. Add both soup mixes and curry power, stir for 1-2 minutes.
5. Add capsicum and carrot, stir-fry for another 1-2 minutes.
6. Return chicken mince to pan and combine thoroughly.
7. Add 2 cups of water, increase heat, and bring to boil stirring occasionally.
8. Reduce heat, add shredded cabbage, mixing thoroughly.
9. Cover pan and simmer for 5-10 minutes or until cabbage is cooked.
10. Serve alone or with rice.

Recipe notes
We serve this with Chang's Crunchy Fried Noodles scattered on the top and sliced green onions. Add
more curry if you want a stronger flavour. We like using wombok cabbage. Use this recipe as a base,
add any vegetables you like, the more colourful the better. It's also nice with beef or pork mince.