Vegetable Chicken Curry

Name: Vegetable Chicken Curry
Yield: 1531 g
Ingredients: Almond Breeze Unsweetened 70 g; Premium Korean Soy Mini Silken Tofu 140 g; Sous Vide Chicken Breast Black Pepper 100 g; Tomato 240 pc; Bok Choy 100 g; Shiitake Mushroom 200 g; Fresh Carrot 100 g; Red Bell Pepper 80 pc; Onion 360 pc; Minced Garlic 40 g; Apple Vinegar 20 ml; Salt 10 g; Black Pepper 1 g; Stevia (Sugar Substitute) 10 g; Garam Masala (Powder) 20 g; Farchioni Extra Virgin Olive Oil (OLIO EXTRA VERGINE DI OLIVA) 40 g

954 kcal

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Ingredients

Main ingredients

Almond Breeze Unsweetened 70 g
Premium Korean Soy Mini Silken Tofu 140 g
Sous Vide Chicken Breast Black Pepper 100 g
Tomato 2 pc
Bok Choy 100 g
Shiitake Mushroom 200 g
Fresh Carrot 100 g
Red Bell Pepper 1 pc
Onion 2.4 pc

Seasonings/Sauce

Minced Garlic 40 g
Apple Vinegar 20 ml
Salt 10 g
Black Pepper 1 g
Stevia (Sugar Substitute) 10 g
Garam Masala (Powder) 20 g
Farchioni Extra Virgin Olive Oil (OLIO EXTRA VERGINE DI OLIVA) 40 g

Nutrition summary

Carbohydrates 119.71 g 59%

Protein 46.69 g 23%

Fat 16.31 g 18%

Serving size 1531g

Cooking steps

1

Cut the chicken and vegetables into bite-sized pieces.
2

Add cooking oil to a pan and stir-fry the chicken.
3

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

Add curry powder and stir-fry briefly.
5

Pour in water and boil until the ingredients are cooked through.
6

Season with salt and pepper to taste.
7

Serve the finished curry over rice.

Vegetable Chicken Curry

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