Homemade Chicken Curry

Name: Homemade Chicken Curry
Yield: 1768 g
Ingredients: Kirkland Signature Normandy Vegetables 180 g; Fresh Cabbage 120 g; Grass Fed Butter 16 g; Water (bottled) 700 ml; Rotisserie Chicken 170 g; S&B Golden Curry Roux 99 g; Onion 233 g; Potato (raw) 250 g

Difficulty EASY 1,213 kcal

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Ingredients

Main ingredients

Kirkland Signature Normandy Vegetables 180 g
Fresh Cabbage 120 g
Grass Fed Butter 16 g
Water (bottled) 700 ml
Rotisserie Chicken 170 g
S&B Golden Curry Roux 99 g
Onion 233 g
Potato (raw) 250 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 131.53 g 42%

Protein 56.65 g 18%

Fat 55.7 g 40%

Serving size 1768g

Cooking steps

1

Cut the chicken into bite-sized pieces.
2

Dice the onion, carrot, and potato.
3

Add oil to a pan and sauté the onion.
4

Add the chicken and stir-fry until the outside is cooked.
5

Add the potato and carrot and stir-fry together.
6

Add curry powder and water, and mix well.
7

Simmer on medium-low heat until the ingredients are cooked through.
8

Season with salt and pepper to taste.

Homemade Chicken Curry

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