Curry Chicken with Rice
Ingredients (for 5 servings)
1/2 pound – Chicken Breast
1 medium – Yellow onion (diced)
1 medium – Potatoes (1 inch slice)
1/2 medium – Carrot (diced)
2 teaspoons – Olive oil
3 Tablespoons – Chicken Flavored Curry Soup Base
3 1/2 cups – Water
1 Tablespoon – All purpose flour
1 teaspoon – Starch
(Optional) – Oiled Chili-Pepper (to adjust the spiciness)
Steamed Rice – for 5 servings
* Sodium per servings – 604mg
1/2 pound – Chicken Breast
1 medium – Yellow onion (diced)
1 medium – Potatoes (1 inch slice)
1/2 medium – Carrot (diced)
2 teaspoons – Olive oil
3 Tablespoons – Chicken Flavored Curry Soup Base
3 1/2 cups – Water
1 Tablespoon – All purpose flour
1 teaspoon – Corn Starch
(Optional) – Oiled Chili-Pepper (to adjust the spiciness)
Steamed Rice – for 5 servings
*Sodium per servings – 604mg
Cooking Instruction
1. Wash and dry the vegetables, remove the sprout from the potatoes and halve lengthwise the 1 inch slice crosswise. Dice the onions and carrot. Slice Chicken Breast into bite size. Cook steamed rice and keep it warm.
2. In a large pot heat 2 teaspoons of Olive oil on medium high until hot. Add the onion, carrot and chicken breast, stirring occasionally, 4-5 minutes or until lightly browned and softened.
3. Add 3 cups of water to the pot and high- heat until boils. Skim off the fat that rises to the top of the soup. Turn down the heat to low-medium and continue cooking for 15 minutes.
4. Add Potatoes and 3 Tablespoons of Chicken Flavored Curry Soup Base into the pot, continue cooking low medium heat for another 15 minutes.
5. Combine 1/2 cup cold water, 1 Tablespoon of flour and 1 teaspoon of corn starch. Mix well in the cup to dissolve. Set aside.
6. Remove the pot from heat, Mix flour & starch solution again and add into the pot. Mix throughly for 1 minutes.
7. Put over low heat for about 5 minutes to thicken. Turn off the heat and leave it for 10 minutes.
8. Serve steamed rice on the plate and put curry over the rice.
1. Wash and dry the vegetables, remove the sprout from the potatoes and halve lengthwise the 1 inch slice crosswise. Dice the onions and carrot. Slice Chicken Breast into bite size. Cook steamed rice and keep it warm.
2. In a large pot heat 2 teaspoons of Olive oil on medium high until hot. Add the onion, carrot and chicken breast, stirring occasionally, 4-5 minutes or until lightly browned and softened.
3. Add 3 cups of water to the pot and high- heat until boils. Skim off the fat that rises to the top of the soup. Turn down the heat to low-medium and continue cooking for 15 minutes.
4. Add Potatoes and 3 Tablespoons of Chicken Flavored Curry Soup Base into the pot, continue cooking low medium heat for another 15 minutes.
5. Combine 1/2 cup cold water, 1 Tablespoon of flour and 1 teaspoon of corn starch. Mix well in the cup to dissolve. Set aside.
6. Remove the pot from heat, mix flour & starch solution again and add into the pot. Mix throughly for 1 minutes.
7. Put over low heat for about 5 minutes to thicken. Turn off the heat and leave it for 10 minutes.
8. Serve steamed rice on the plate and put curry over the rice.