Italian Chicken Curry
A hearty veggie and chicken meal with rice.
20 minutes
649kcal
0.5g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut chicken thigh into large bite-size pieces, shake on salt and pepper.
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Remove the hard ends from the onion, cut in half, then both halves into palm size pieces resembling a comb.
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Slice the carrot into small, thin pieces, divide the broccoli into small bunches, individually lightly boiling each one.
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Warm up the olive oil in a fry pan, cook (1). When the chicken begins to turn light brown, add garlic and (2), sprinkle in curry powder and continue to cook.
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Add (A) and let boil for 10 minutes. Then, pour in soy sauce.
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Add (3), boil for a short time. Serve on rice.
Cooking Basics
Carrots - random cut
Peel the carrot and chop into easy-to-eat pieces while turning. For thick carrots, first cut in half lengthwise. By placing the knife in approximately the center of the previous cut and then cutting, uniform-sized pieces can be achieved.
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