Chicken Breast Curry

Name: Chicken Breast Curry
Total time: 10 min
Yield: 704 g
Ingredients: Fresh Egg 55 piece; Onion 35 g; Meal Butter Chicken Curry Flavor 100 g; Red Pepper Powder 3 spoon; Salt 1 portion(1/3 teaspoon); Paprika Powder 10 serving; Butter Ghee Oil 10 ml; Golden Curry 30 g; Water (Purified) 100 cup; Milk (Whole) 360 paper cup

Cook 10 min Difficulty EASY 633 kcal

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Ingredients

Main ingredients

Fresh Egg 1 piece
Onion 35 g
Meal Butter Chicken Curry Flavor 100 g

Seasonings/Sauce

Red Pepper Powder 3 spoon
Salt 1 portion(1/3 teaspoon)
Paprika Powder 10 serving
Butter Ghee Oil 10 ml
Golden Curry 30 g
Water (Purified) 100 cup
Milk (Whole) 360 paper cup

Nutrition summary

Carbohydrates 51.6 g 33%

Protein 40.74 g 26%

Fat 28.78 g 41%

Serving size 704g

Cooking steps

1

Cut chicken breast into bite-sized pieces.
2

Dice the onion and potato.
3

Heat cooking oil in a pan and stir-fry the chicken breast.
4

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

Pour in water and boil until the potatoes are cooked.
6

Add curry powder and mix well.
7

Simmer over medium-low heat for 5 minutes.
8

Transfer the finished curry to a bowl.

Chicken Breast Curry

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