Curry 230

1,684 kcal
#curry #curry rice #chicken curry #Japanese curry #easy cooking #one bowl meal #home-cooked meal #kids side dish #lunch menu #vegetable curry
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Ingredients
Main ingredients
  • Chicken tenderloin 580 g
  • Peperoncino 2.6 g
  • Onion 382.5 g
  • Unsalted butter 14 g
  • Ready-to-eat steamed vegetables 591 g
  • Golden Curry Extra Hot 111 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates 147.33 g 36%
Protein 152.57 g 37%
Fat 48.5 g 27%
Serving size 1681.1g
Cooking steps
  1. 1

    Dice the onion, potato, and carrot.

  2. 2

    Cut the chicken into bite-sized pieces.

  3. 3

    Add cooking oil to a pan and sauté the onions.

  4. 4

    Add the potatoes, carrots, and chicken, and stir-fry together.

  5. 5

    When the ingredients are cooked, add water.

  6. 6

    When it begins to boil, add curry powder and stir well.

  7. 7

    Simmer over medium heat for about 10 minutes to finish.

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