Curry yam with chicken breast egg sauce. Spice up your New Year's Eve dinner game with Yam in Curry Sauce! Egg noodles and curry might seem like an unlikely combination, but if you've ever tried the Burmese-influenced Thai dish khao soi, you know the two were meant to be. Or at least, I highly recommend using butter.

Curry yam with chicken breast egg sauce They are one of the versatile ingredients to have around because you can whip up anything during any time of the day. This recipe is quite different from the normal curry, because it has a very intense spicy flavour to it from the freshly ground masala. I served this spicy curry with roti. You can have Curry yam with chicken breast egg sauce using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Curry yam with chicken breast egg sauce

  1. You need Half of tuber of yam.
  2. You need 1 of desert spoon of curry.
  3. Prepare of Benny stock powder.
  4. Prepare Half of cooking spoon of vegetable oil.
  5. Prepare of Little onions.
  6. It's of For the egg sauce.
  7. It's of Raw eggs.
  8. It's 3 of seeds of fresh tomatoes.
  9. Prepare of Fresh pepper.
  10. It's of Quarter kilo of chicken breast.
  11. You need 1 of spring Onion.
  12. You need 2 of desert spoons Benny stock powder.
  13. It's 1 of knor cube.
  14. It's Half of cup of vegetable oil.

Egg curry made in Punjabi dhaba style. Simple, flavorful & delicious egg curry for your everyday meal to pair with roti, jeera rice or plain steamed rice. Egg curry recipe - Spicy, flavorful & delicious punjabi egg curry made in dhaba style. This anda curry is exceptionally good when you are not in a.

Curry yam with chicken breast egg sauce step by step

  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.

If the chicken breasts come with tenders, remove them and reserve them for another use. Between two sheets of plastic wrap, lightly pound the chicken breasts to an even thickness with a meat mallet, a heavy pan, or the side of a cleaver. Season the chicken all over with salt and pepper. Egg sauce makes it easy to enjoy yam. This is how to make a delicious sauce for yam.