Chicken Curry

1,006 kcal
#high protein #low sugar
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Ingredients
Main ingredients
  • Almond Breeze Unsweetened 70 g
  • Grade 1 Korean Soy Mini Tofu 140 g
  • Sous-vide Chicken Breast Black Pepper 100 g
  • Perilla Leaves 30 g
  • Tomato 4 piece
  • Bok Choy 100 g
  • Shiitake Mushroom 200 g
  • Fresh Carrot 100 g
  • Red Bell Pepper 1 piece
  • Onion 2.4 piece
Seasonings/Sauce
  • Minced Garlic 40 g
  • Apple Vinegar 15 ml
  • Salt 10 g
  • Ground Black Pepper 1 g
  • Stevia (Sugar Substitute) 10 g
  • Garam Masala (Powder) 20 g
  • Parquioni Extra Virgin Olive Oil (OLIO EXTRA VERGINE DI OLIVA) 40 g
Nutrition summary
Carbohydrates 130.96 g 60%
Protein 49.96 g 23%
Fat 16.92 g 17%
Serving size 1796g
Cooking steps
  1. 1

    Cut the chicken into bite-sized pieces.

  2. 2

    Dice the onion and potato.

  3. 3

    Add oil to a pan and sauté the onions.

  4. 4

    Add the chicken and cook.

  5. 5

    Add the potatoes and carrots, and stir-fry.

  6. 6

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

  7. 7

    Simmer until all the ingredients are cooked through.

  8. 8

    Season with salt.

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