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Ingredients
- 1/2 kilo Chickent cutlets
- 1 med onion, sliced
- 2 cloves garlic, minced
- 1 inch luyang dilaw / turmeric
- 1 med potato, cubed
- 1 med carrot, cubed
- 1 med bell pepper, strips
- 1/2 cup green peas
- 1 tsp paprika
- salt and pepper to taste
- 1/2 cup cream
- 3 tbsp curry powder
- 2 cups chicken broth
Directions
- Saute the garlic and onion on hot canola oil. Stir fry until translucent.
- Add the ginger and stir fry for a couple of minuted more.
- Add the chicken, sprinkle some salt and pepper and keep stir frying until it changes in color.
- Add the paprika, carrots, bell pepper, and potatoes.
- Pour the broth and bring into a boil.
- Once boiling, stir the mixture and lower the heat.
- Let it simmer until the vegetables are tender.
- Add the peas and cream. Keep simmering on low heat until the juices lessens and starts to get thicker.
- Adjust the taste at this point. Add more chili for more heat if you wish. (I do)
- Turn off heat and transfer into a serving bowl.
- Drizzle with olive oil if desired before serving. this is optional.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1057g | |
| Calories 580 | |
| Calories from Fat 239 | 41% |
| Total Fat 27.33g | 34% |
| Saturated Fat 15.2g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 863mg | 36% |
| Potassium 2151mg | 61% |
| Total Carbs 72.39g | 19% |
| Dietary Fiber 19.2g | 64% |
| Sugars 14.64g | 10% |
| Protein 18.29g | 29% |
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