Chicken & whole egg curry
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 434.5
- Total Fat: 15.8 g
- Cholesterol: 328.0 mg
- Sodium: 320.0 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 4.8 g
- Protein: 55.3 g
View full nutritional breakdown of Chicken & whole egg curry calories by ingredient
Introduction
You can omit the egg for less fat You can omit the egg for less fatNumber of Servings: 2
Ingredients
-
Chicken Breast, no skin, 400 grams
Olive Oil, 1 tbsp
Green Peppers (bell peppers), 1 cup, strips
Onions, raw, 1 cup, sliced
Canned Tomatoes, 1 can
Hard Boiled Egg, 2 large
Curry powder, 2 tbsp
Directions
Cut the chicken breast into strips. Heat the oil in a large frying pan and add the chicken strips, frying until lightly browned.
Add the peppers and tomatoes and continue to saute for a few minutes until softened.
Add the can of tomatoes and the curry powder (or curry paste). Cook on a gentle heat for about 25 minutes.
Meanwhile, hard-boil the eggs. Peel the eggs and add them, whole, to the curry for the last 5 minutes of cooking.
Serve and enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user DEBB1E.
Add the peppers and tomatoes and continue to saute for a few minutes until softened.
Add the can of tomatoes and the curry powder (or curry paste). Cook on a gentle heat for about 25 minutes.
Meanwhile, hard-boil the eggs. Peel the eggs and add them, whole, to the curry for the last 5 minutes of cooking.
Serve and enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user DEBB1E.
Member Ratings For This Recipe
-
YANKEECHICK1
-
KELLY_NZ
-
SEA-LEGS