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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the vegetable oil in a pan (this must be supervised by an adult). | 2. Add the diced onions and cook until they are soft and start to turn a little brown at the edges. | 3. Add the diced chicken and the curry concentrate. | 4. Mix well and after 2 minutes add 500ml of water. | 5. The curry will start to thicken as it cooks and you might need to add more water as required. | 6. Add the potatoes and cook the curry until the potatoes are soft. | 7. Add peas at this stage. | 8. Serve with rice or on jacket potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2		diced supervised	1560.3596	0.0	189.1482	83.9147
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
curry powder	3	tablespoons		61.425	10.5519	2.7008	2.6479
onion	1			44.0	10.274000000000001	1.21	0.11
potato	1			-	-	-	-
pea	60	g		25.2	4.53	1.68	0.12
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.