Chicken Breast Curry

Name: Chicken Breast Curry
Total time: 10 min
Yield: 789 g
Ingredients: Onion 35 g; Brown Rice Mixed Grain 140 g; Whole Chunk Butter Chicken Curry Flavor 100 g; Red Pepper Powder 3 spoon; Salt 1 ash (1/3 small spoon); Paprika Powder 10 serving; Butter Ghee Oil 10 ml; Golden Curry 30 g; Water (drinking water) 100 glass; Milk (white milk) 360 paper cup

Cook 10 min Difficulty EASY 775 kcal

#Diet #Low Carb #High Protein #Low Calorie

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Ingredients

Main ingredients

Onion 35 g
Brown Rice Mixed Grain 140 g
Whole Chunk Butter Chicken Curry Flavor 100 g

Seasonings/Sauce

Red Pepper Powder 3 spoon
Salt 1 ash (1/3 small spoon)
Paprika Powder 10 serving
Butter Ghee Oil 10 ml
Golden Curry 30 g
Water (drinking water) 100 glass
Milk (white milk) 360 paper cup

Nutrition summary

Carbohydrates 98.08 g 50%

Protein 39.63 g 20%

Fat 26.03 g 30%

Serving size 789g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Dice the onion and potato.
3

Add olive oil to a pan and sauté the chicken breast.
4

Add the onion and potato and stir-fry together.
5

Add curry powder and water, and simmer over medium-low heat.
6

Stir while cooking until all ingredients are cooked through.
7

Taste and adjust seasoning, then serve in a bowl.

Chicken Breast Curry

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