Indian

Chicken and egg curry is for Dinner.

Chicken and egg curry takes several minutes to prepare.

Chicken and egg curry takes several minutes to cook.

Chicken and egg curry makes 2 servings.

The ingredients for Chicken and egg curry are:

Chicken Breast (cooked), no skin, 80 grams (remove)
Egg White (Naturegg Simply Egg Whites) 0.5 cup (remove)
Curry powder, 3 tbsp (remove)
*Dried Onion Flakes, 2 tbsp (remove)
Ginger Root, 3 tsp (remove)
Tomato paste, Hunts, 2 tbsp (remove)
Cauliflower, cooked, 1 cup (1" pieces) (remove)
Peas and carrots, frozen, 0.25 cup (remove)
Yellow Sweet Corn, Frozen, 0.25 cup kernels (remove)
Mango Chutney (Sharwoods), 1 tbsp (remove)
Lime Juice, 0.062 cup (remove)

Here is how you make Chicken and egg curry:

Cook the chicken. Poach the egg whites in 2 poaching cups. Cook the vegetables. Combine all the other ingredients with 1/2 cup water and bring to a boil. Simmer gently until thick. Add the cooked ingredients and serve.Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user LESLEY210.

The nutritional information for Chicken and egg curry is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 212.2

• Total Fat: 2.9 g
• Cholesterol: 24.8 mg
• Sodium: 162.2 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 7.2 g
• Protein: 20.3 g

Chicken and egg curry is Indian cuisine.