Tender Chicken Breast Curry: A Protein-Packed Delight
Rich and Creamy Chicken Breast Curry
This chicken breast curry is packed with protein and features tender chicken breast, making it a nutritious and satisfying meal. Enjoy a delicious, homemade curry that’s both easy to make and incredibly flavorful.
Curry Ingredients- 2 pieces Chicken Breast (approx. 300-400g)
- 1 packet Store-bought Curry Roux (100g)
- 160g Cabbage
- 150g Broccoli
- 93g Carrot
- 350ml Water
- 350ml Milk
Seasoning- 5 Tbsp Olive Oil
- 1 Tbsp Minced Garlic
- 5 Tbsp Olive Oil
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Rinse the chicken breast under cold water. Wash the cabbage, broccoli, and carrot thoroughly and pat them dry.
Step 2
Cut the chicken breast into bite-sized pieces, approximately 2-3 cm. Chop the cabbage, dice the carrot, and separate the broccoli into florets. Ensuring uniform sizes will help them cook evenly.
Step 3
Heat 5 tablespoons of olive oil in a pan over medium heat. Add 1 tablespoon of minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic, as this can make the curry bitter.
Step 4
Add the cut chicken breast to the pan. Sauté the chicken until it is no longer pink and the exterior is lightly browned. This helps to seal in the juices.
Step 5
Continue to cook the chicken for another 1-2 minutes, allowing the garlic flavor to infuse into the meat. This step enhances the overall flavor profile of the dish.
Step 6
Once the chicken is nicely browned, add the chopped cabbage, carrots, and broccoli to the pan. Stir-fry the vegetables with the chicken for about 3-5 minutes until they begin to soften slightly.
Step 7
Pour in 350ml of water (approximately 1 and 3/4 cups) and bring the mixture to a boil over high heat. Make sure the ingredients are submerged in the liquid.
Step 8
(Optional) Add 1 tablespoon of turmeric powder at this stage for a richer color and added health benefits. Let it come to a rolling boil.
Step 9
Once boiling, reduce the heat slightly and add 1 packet (100g) of store-bought curry roux. Stir continuously with a spatula or ladle, breaking up any lumps, until the roux is completely dissolved and the sauce begins to thicken. Ensure there are no clumps for a smooth curry.
Step 10
As the curry thickens and the roux is well incorporated, it’s ready for the next step.
Step 11
Slowly pour in 350ml of milk (approximately 1 and 3/4 cups). The milk will add a wonderful creaminess and mellow the flavors of the curry.
Step 12
Continue to simmer the curry over medium-high heat for about 3-5 minutes, stirring constantly to prevent sticking to the bottom of the pan. Cook until the curry reaches your desired consistency. It should be thick yet smooth.
Step 13
Serve the delicious chicken breast curry hot over steamed rice. Enjoy your hearty and nutritious homemade meal!
