Chicken Breast Cream Curry

Name: Chicken Breast Cream Curry
Yield: 1014 g
Ingredients: Low-Fat High-Protein Cheese 54 g; Mildly Spicy Curry Powder 120 g; Jeju Pasture Milk Antibiotic-Free 500 ml; Sun-Dried Chili Powder 15 g; Minced Garlic 5 teaspoon; Fresh Chicken Breast 320 g

1,390 kcal

#Diet #Low Sugar #High Protein #Low Carb #Low Calorie

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Ingredients

Main ingredients

Low-Fat High-Protein Cheese 54 g
Mildly Spicy Curry Powder 120 g
Jeju Pasture Milk Antibiotic-Free 500 ml
Sun-Dried Chili Powder 15 g
Minced Garlic 1 teaspoon
Fresh Chicken Breast 320 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 105.9 g 31%

Protein 113.45 g 33%

Fat 56.16 g 37%

Serving size 1014g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Finely chop the onion and garlic.
3

Add olive oil to a pan and sauté the chicken breast.
4

When the chicken breast is cooked, add the onion and garlic and stir-fry together.
5

Add cream (heavy cream or plant-based cream) and curry powder, and mix well.
6

Simmer on low heat for 5 minutes.
7

Season with salt and pepper.

Chicken Breast Cream Curry

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