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Chicken & Cabbage in Tomato Curry Broth - Quick cooking
Chicken & Cabbage in Tomato Curry Broth - Quick cooking

Before you jump to Chicken & Cabbage in Tomato Curry Broth - Quick cooking recipe, you may want to read this short interesting healthy tips about Some Foods That Are Helpful To Your Heart.

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Fish is just about the healthiest food you can include in your diet. You may already be aware of this as you’ve probably been told to make sure that you eat fish at least a couple of times a week. This is especially true for people suffering from heart problems or who are worried that their hearts aren’t healthy. Fish contains a lot of Omega 3’s which are what enables your body to process unhealthy cholesterol. Try eating fish at least two times every week.

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We hope you got benefit from reading it, now let’s go back to chicken & cabbage in tomato curry broth - quick cooking recipe. To make chicken & cabbage in tomato curry broth - quick cooking you only need 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Chicken & Cabbage in Tomato Curry Broth - Quick cooking:
  1. Provide 2-3 pcs Chicken breast
  2. Take 1 small red onion, coarsely diced
  3. Use 2 small or med tomatoes, coarsely sliced
  4. You need 4 garlic cloves, coarsely chopped
  5. Use 1/8 c water
  6. Take 4-5 baby potatoes, quartered (optional)
  7. You need 1 tsp curry powder
  8. Prepare 4-5 leaves Cabbage, including stalks, cut in 3s
  9. Provide 1-2 tsp fish sauce
  10. Take to taste Salt
Steps to make Chicken & Cabbage in Tomato Curry Broth - Quick cooking:
  1. In a pot add water, put in frozen chicken, cover, in low heat. Turn to other sides when you hear water bubbling.
  2. Add the next 3 ingredients on the list, including baby potatoes, if any. Bring to a bubble again.
  3. Get chicken from pot and slice into bite size pieces (still raw in the middle). Return to the pot and add your curry powder. Stir lightly and cover.
  4. After 3 minutes, add your cabbage, placing stalk areas underneath and submerged. Thinner leaves go on top. Season with fish sauce and salt. Taste and adjust accordingly. Cover. Note: if thicker broth is preferred, add a little cornstarch and stir in. Add whole or sliced chili if desired.
  5. After a few minutes, or when cabbage looks par cooked, turn off heat. Cover. Cabbage will continue cooking in residual heat.
  6. When ready for dinner, scoop over individual steamed rice. Yum.

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