Tender Chicken Breast and Vegetable Curry
Tender Chicken Breast and Vegetable Curry
Nutritious Chicken Breast and Vegetable Curry Recipe
This is a delicious chicken breast and vegetable curry that can be made quickly and easily using leftover vegetables and chicken breast. Its mild and tender flavor is loved by everyone from children to adults, making it perfect as a side dish for rice or a simple meal!
Main Ingredients- Curry powder, about 100g (or to your preference)
- 1/2 bell pepper (using different colors is recommended!)
- 1 small potato (approx. 100g)
- 1 chicken breast (approx. 150g)
- 1/2 onion (approx. 100g)
- 2-3 Tbsp milk (adds a tender texture!)
Seasoning- 2 Tbsp cooking oil (for stir-frying vegetables)
- 1/2 tsp salt (adjust to taste)
- Pinch of black pepper (freshly ground pepper enhances the aroma!)
- 2 Tbsp cooking oil (for stir-frying vegetables)
- 1/2 tsp salt (adjust to taste)
- Pinch of black pepper (freshly ground pepper enhances the aroma!)
Cooking Instructions
Step 1
First, wash and prepare all the vegetables. Slice or mince the onion. Remove the seeds from the bell pepper and cut it into bite-sized pieces. Peel the potato and dice it into about 1.5cm cubes. Lightly rinse the chicken breast under running water and cut it into bite-sized pieces, about 2-3cm.
Step 2
Heat 2 tablespoons of cooking oil in a pot over medium heat. Add the sliced onion and stir-fry for about 1-2 minutes until translucent to release its fragrance. Then, add the bell pepper and potato and stir-fry together. Continue to sauté for another 2-3 minutes until the vegetables are slightly tender and have a glossy appearance.
Step 3
Add the bite-sized chicken breast pieces to the pot and stir-fry. Cook for about 1-2 minutes, just until the outside of the chicken turns opaque and slightly cooked. This helps to keep the chicken breast moist.
Step 4
Pour in about 2-3 cups (approx. 400-600ml) of water, enough to lightly cover the ingredients. Bring to a boil over high heat, then reduce the heat to medium and simmer for about 5-7 minutes, or until the potatoes are tender.
Step 5
Once the potatoes are cooked through, reduce the heat to low. Add the curry powder, stirring well to dissolve any clumps. Season with salt and pepper to your taste. Finally, stir in 2-3 tablespoons of milk for an added creamy texture and simmer briefly.
