Chicken Curry

Name: Chicken Curry
Yield: 70 g
Ingredients: Soy Milk 20 ml; Almond Flour 20 g; Gluten-Free Coconut Flour 30 g

231 kcal

#Chicken Curry #Chicken Curry Dish #Curry Recipe #Quick Home Meal #One-Bowl Dish #Chicken Recipe #Vegetable Curry #Korean Style Curry #Brunch Menu #Nutritious Meal

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Ingredients

Main ingredients

Soy Milk 20 ml
Almond Flour 20 g
Gluten-Free Coconut Flour 30 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 22.87 g 34%

Protein 10.48 g 16%

Fat 14.78 g 50%

Serving size 70g

Cooking steps

1

Cut the chicken into bite-sized pieces.
2

Cut the onion, carrot, and potato into suitable sizes for eating.
3

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

Add the vegetables and stir-fry together.
5

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

Cook until all the ingredients are well cooked.
7

Serve on a plate to finish.

Chicken Curry

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