Curry-Roasted Chicken Breast recipe - ingredients, nutrition and when to eat it
This is a light meal of chicken breast coated with curry and roasted until golden.
This is a light meal of chicken breast coated with curry and roasted until golden. It goes well with rice or salad, making it ideal for a weekday lunch or a light dinner.
Grilled & stir-fried · 20 minutes to cook
Nutrition (per 170g serving): 248.4 kcal · protein 37.1g · carbohydrate 8.8g · fat 7.3g · sodium 1178.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pound the chicken breast to an even thickness so it cooks evenly all the way through.
Tips: Start over medium heat, as curry powder can burn easily if the pan is too hot.
Tips: Let the chicken rest briefly after cooking so the juices do not run out too quickly and the meat stays moister.
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Ingredients (1 serving)
- Chicken breast — 150 g
- Curry powder — 1 Tbsp
- Garlic — 1 pc
- Cooking oil — 1 tsp
- Salt — 0.3 tsp
- Ground black pepper — 0.3 tsp