Ingredients
- Shredded chicken breast1 kilogram
- Medium onion2 pieces
- Tomatoes2 pieces
Green Pepper2 pieces
Curry2 tablespoons
Crushed Garlic2 teaspoons- Potatoes2 pieces
- Carrots2 pieces
Zucchini2 pieces
Lemon2 pieces
White vinegar2 teaspoons
Bay Leaf1 leaf
Ground Black Pepper1 to taste
Salt1 to taste
Oil2 tablespoons
Steps
- 1
Wash the chicken breast well and cut it into thin strips lengthwise.
5 minRequired Tools:
Knife
Cutting Board - 2
Blend the onion, 1 green pepper, lemon, and tomatoes together, place in a bowl, then add garlic, vinegar, curry, bay leaf, salt, and pepper to taste.
5 minRequired Tools:
Blender🍳Bowl - 3
Mix the ingredients well, then add the chicken breasts and let them marinate for two hours.
120 min - 4
Cut the potatoes, carrots, peppers, and zucchini into sticks.
5 minRequired Tools:KnifeCutting Board - 5
After the two-hour marination, clean the chicken pieces from the marinade thoroughly.
5 min - 6
Heat oil in a tray over high heat, then add the chicken pieces and stir until they are slightly colored.
5 minRequired Tools:
Tray🍳Stove - 7
Add the vegetables to the chicken along with the bay leaf, black pepper, and salt to taste, stir for 15 minutes, then cover tightly with aluminum foil.
15 min - 8
Preheat the oven well, then place the tray inside and set the temperature to medium, leaving it for 45 minutes.
45 minRequired Tools:
Oven - 9
Remove the tray from the oven and let it cool slightly without removing the foil.
5 min
Nutrition Facts
Green Pepperper 100gCurryper 100gCrushed Garlicper 100gZucchiniper 100gLemonper 100gWhite vinegarper 100gBay Leafper 100gGround Black Pepperper 100gSaltper 100gOilper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.