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Curry yam with chicken breast egg sauce
Curry yam with chicken breast egg sauce

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We hope you got insight 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 do that.

The ingredients needed to make Curry yam with chicken breast egg sauce:
  1. Provide Half tuber of yam
  2. Get 1 desert spoon of curry
  3. Prepare Benny stock powder
  4. Take Half cooking spoon of vegetable oil
  5. Take Little onions
  6. Use For the egg sauce
  7. You need Raw eggs
  8. Use 3 seeds of fresh tomatoes
  9. Provide Fresh pepper
  10. You need Quarter kilo of chicken breast
  11. You need 1 spring Onion
  12. Provide 2 desert spoons Benny stock powder
  13. Prepare 1 knor cube
  14. Provide Half cup of vegetable oil
Instructions to make Curry yam with chicken breast egg sauce:
  1. Peel your yam, wash and cut into your desired shape
  2. In a pot heat up vegetable oil, add curry and onions, saute for few seconds
  3. Add the Benny stock powder(I replaced salt with Benny)
  4. Add water that will be enough to cook your yam, then add your yam and cover to cook
  5. 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.
  6. 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
  7. Add the chicken breast with the little stock, fry till oil starts to float on top, taste and adjust the taste
  8. 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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