Chicken & whole egg curry


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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
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Introduction

You can omit the egg for less fat You can omit the egg for less fat
Number 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.

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