Oatmeal Curry Porridge

Name: Oatmeal Curry Porridge
Yield: 163 g
Ingredients: Cheongyang chili pepper 10 g; Chicken stock 3 g; Medium-spicy curry powder 15 g; Unsalted butter 5 g; Onion 50 g; Boiled chicken breast 50 g; Oatmeal 30 g

309 kcal

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Ingredients

Main ingredients

Cheongyang chili pepper 10 g
Chicken stock 3 g
Medium-spicy curry powder 15 g
Unsalted butter 5 g
Onion 50 g
Boiled chicken breast 50 g
Oatmeal 30 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 35.45 g 46%

Protein 20.25 g 26%

Fat 9.83 g 28%

Serving size 163g

Cooking steps

1

Finely chop the onion, carrot, and potato.
2

Heat cooking oil in a pot and sauté the onion.
3

Add the carrot and potato and stir-fry together.
4

Pour in 400ml of water and bring to a boil.
5

Once the vegetables are cooked, add the oatmeal.
6

Stir in the curry powder and cook, stirring well.
7

Season with salt to taste once the porridge thickens.
8

Transfer to a bowl and serve.

Oatmeal Curry Porridge

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