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Ingredientes
- 3 baking potatoes peeled and diced
- 5 small carrots sliced
- 2 onions diced
- 2 lbs diced chicken breast
- 1 tbsp seasoning salt
- 1 tbsp black pepper
- 1/32 tsp cayenne pepper (a healthy pinch)
- 2 Maggi beef bouillion cubes
- 8 tbsp curry pwdr (divided)
- oil
- ramen noodles
Direcciones
- At Medium setting, heat 3 Tbsp. of oil in a skillet and sprinkle half of curry into the oil. When the curry starts to foam, add in the onions and carrots and sautee till onions are translucent/soft. Remove from heat and transfer it into a soup pot. Add in potatoes and sufficient water to cover potatoes. Bring to a boil and simmer.
- In a bowl, place chicken, seasoning salt, black pepper, and cayenne pepper. Mix well till the chicken is proportionately seasoned.
- In the skillet, add in 3 Tbsp. of oil and sprinkle remaining curry into the oil.
- When the curry starts to foam add in the seasoned chicken mix and sautee on a high heat. Chicken does not need to be thoroughly cooked.
- Toss the sauteed chicken into the soup mix, and simmer till potatoes are cooked and the broth is thick (about 30 minutes).
- Cook Ramen according to package directions. Serve Ramen and pour soup over it.
- Serves 8.
- This goes great with fried ripe plantains. Tell me if you enjoyed this recipe. sisterjameela@gmail. com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 8 servings | |
| Calories 300 | |
| Calories from Fat 101 | 34% |
| Total Fat 11.29g | 14% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.11g | |
| Cholesterol 58mg | 19% |
| Sodium 234mg | 10% |
| Potassium 778mg | 22% |
| Total Carbs 27.76g | 7% |
| Dietary Fiber 5.6g | 19% |
| Sugars 3.76g | 3% |
| Protein 22.74g | 36% |
