Chicken Soup Curry

Name: Chicken Soup Curry
Yield: 2783 g
Ingredients: Ottogi Cooking Oil 28 g; Butter 20 spoon; Water 1200 ml; Golden Curry Medium Hot 80 g; Cheongyang Chili Pepper 70 g; Cherry Tomato 270 g; Green Onion 280 g; Eggplant 135 g; Chicken (Boneless) 700 g

2,724 kcal

#Low Carb #High Protein #Low Calorie

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Ingredients

Main ingredients

Ottogi Cooking Oil 28 g
Butter 2 spoon
Water 1200 ml
Golden Curry Medium Hot 80 g
Cheongyang Chili Pepper 70 g
Cherry Tomato 270 g
Green Onion 280 g
Eggplant 135 g
Chicken (Boneless) 700 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 91.43 g 13%

Protein 198.39 g 29%

Fat 172.2 g 57%

Serving size 2783g

Cooking steps

1

Cut the chicken into bite-sized pieces.
2

Dice the potatoes and carrots.
3

Heat oil in a pan and stir-fry the chicken.
4

Add potatoes and carrots and stir-fry together.
5

Add curry powder and water, then bring to a boil.
6

Season with salt to taste.

Chicken Soup Curry

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