Chicken curry is a wonderful option to satisfy your stomach. This Asian-style, soupy chicken curry contains minimal spices. This recipe also contains some veggies, which can be sources of vitamins, minerals, and protein. It can serve as a side dish with rice or bread. Although it’s not easy to make for everyone, anyone can make it with a bit of effort.
- Yield: 2 person
- Prep time: 15 minutes
- Cooking time: 30 minutes
- Difficulty level: Medium
Nutrition: Per serving(2 pieces)
|
Total Energy
|
Fat
|
Net carbs
|
Total Carbs
|
Protein
|
Sugar
|
Fibre
|
|---|---|---|---|---|---|---|
|
395Kcal
|
42g
|
11g
|
26g
|
43g
|
53g
|
4.2g
|
Ingredients:
- 2 Chicken breasts
- 1 Tomato
- 1 Potato
- 1 Carrot
- Cumin powder
- Salt
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 tbsp. green chili paste
- Coriander powder
- 2-3tbsp. Mustard oil
- 1/2 teaspoon turmeric powder
- Black pepper powder
- Onion
- 2 Cups of chicken stew
Method:
Step 1:
First, wash the chicken breasts thoroughly with enough water. I chopped the chicken breast and veggies into small pieces.
Step 2:
Marinate the chicken pieces with all the spices and leave for 10–12 minutes.
Step 3:
Add 3 tablespoons of mustard oil and onions to the pan. When the onions turn brown. Add the marinated chicken, then also add half a cup of boiled water. Keep the stove on medium heat and stir-fry the chicken pieces with the veggies. After cooking for 10 minutes, add 2 cups of chicken stew. Then cook for 20 minutes on medium to low heat. Add some shredded coriander leaves before turning off the stove.
Finally, the healthy, soupy chicken curry with veggies is ready to serve.
Nutritionist, MSc
Nutritional Recipe Creator
