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Before you jump to Curry yam with chicken breast egg sauce recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got benefit from reading it, now let’s go back to curry yam with chicken breast egg sauce recipe. To cook curry yam with chicken breast egg sauce you only need 14 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Curry yam with chicken breast egg sauce:
- Take Half tuber of yam
- Provide 1 desert spoon of curry
- You need Benny stock powder
- Use Half cooking spoon of vegetable oil
- Take Little onions
- Provide For the egg sauce
- Take Raw eggs
- Use 3 seeds of fresh tomatoes
- Use Fresh pepper
- Provide Quarter kilo of chicken breast
- You need 1 spring Onion
- Prepare 2 desert spoons Benny stock powder
- You need 1 knor cube
- Take Half cup of vegetable oil
Steps to make Curry yam with chicken breast egg sauce:
- Peel your yam, wash and cut into your desired shape
- In a pot heat up vegetable oil, add curry and onions, saute for few seconds
- Add the Benny stock powder(I replaced salt with Benny)
- Add water that will be enough to cook your yam, then add your yam and cover to cook
- Wash and shreed your chicken breast, season with salt and Benny then boil with little water, boil till very little stock is left in it.
- Heat vegetable oil in a sauce pan, then add sliced spring onion, saute for a while then add your sliced tomatoes and pepper, then continue frying
- Add the chicken breast with the little stock, fry till oil starts to float on top, taste and adjust the taste
- Whisk your raw egg and add, leave to fry then bring down
The recipe shows you how to cook a tasty curry using minimal ingredients, making it a perfect Add the chicken stock or vegetable stock and soy sauce. Serve whole chicken breasts breaded, stuffed or cut into chunks in tasty stews, curries, salads and sides. The chicken is served with cucumber and sweet chilli sauce. A fried rice dish from Indonesia with eggs, chicken, coriander and plenty of spicy Asian flavours. I also pounded the chicken breasts first to tenderize them.
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