singaporean

Curry Leaf Chicken with Potatoes

Name: Curry Leaf Chicken with Potatoes
Yield: 1 serving
Cuisine: singaporean
Ingredients: 185 g chicken thigh, boneless; 152 g potato, diced; 67 g onion, sliced; 8 g garlic, minced; 7 g ginger, minced; 2 g curry leaves; 8 g curry powder; 76 g coconut milk; 10 g cooking oil; 168 g water; 2 g salt

This stir-fried dish pairs chicken thigh, boneless with curry leaves, curry powder and potato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

43 g Carbohydrates

34 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

185g chicken thigh, boneless 224 kcal
152g potato, diced 117 kcal
67g onion, sliced 27 kcal
8g garlic, minced 12 kcal
7g ginger, minced 6 kcal
2g curry leaves 1 kcal
8g curry powder 24 kcal
76g coconut milk 150 kcal
10g cooking oil 88 kcal
168g water 0 kcal
2g salt 0 kcal

Cooking instructions

chicken thighcurry powdersalt
Toss chicken with curry powder and salt and rest 10 minutes.
onioncooking oil
Heat oil in a pan. Add onions and cook 3-4 minutes until softened.
garlicgingercurry leaves
Add garlic, ginger, and curry leaves; stir-fry 30 seconds until fragrant.
chicken thigh
Add chicken and brown for 3-4 minutes.
chicken thighpotatowater
Add potatoes and water. Cover and simmer 12-15 minutes until potatoes are tender and chicken is cooked through.
coconut milk
Stir in coconut milk and simmer 2 minutes to thicken slightly. Serve hot.