Curry yam with chicken breast egg sauce

Name: Curry yam with chicken breast egg sauce
Yield: 2 servings
Cuisine: Nigerian
Ingredients: Half tuber of yam; 1 desert spoon of curry; Benny stock powder; Half cooking spoon of vegetable oil; Little onions; For the egg sauce; Raw eggs; 3 seeds of fresh tomatoes; Fresh pepper; Quarter kilo of chicken breast; 1 spring Onion; 2 desert spoons Benny stock powder; 1 knor cube; Half cup of vegetable oil

Ifi Fenkus Kitchen @cook_10130687

I entered the kitchen, saw a piece yam then I gave it a thought that if they could make curry rice I could also make curry yam, so I gave it a trial and it came out just as expected.

Ifi Fenkus Kitchen @cook_10130687

I entered the kitchen, saw a piece yam then I gave it a thought that if they could make curry rice I could also make curry yam, so I gave it a trial and it came out just as expected.

Saved

Ingredients

2 servings

Halftuber of yam
1desert spoon of curry
Benny stock powder
Halfcooking spoon of vegetable oil
Little onions
For the egg sauce
Raw eggs
3seeds of fresh tomatoes
Fresh pepper
Quarter kilo of chicken breast
1spring Onion
2desert spoons Benny stock powder
1knor cube
Halfcup of vegetable oil

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Steps

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