17-Minute Nyonya Chicken Curry

5m
Prep Time
17m
Cook Time
22m
Ready In

Recipe: #36600

March 11, 2021



"From our weekday newspaper The West Australian."

Original is 4 servings

Nutritional

  • Serving Size: 1 (222.5 g)
  • Calories 243.9
  • Total Fat - 6.4 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 381.8 mg
  • Sodium - 231.4 mg
  • Total Carbohydrate - 22.5 g
  • Dietary Fiber - 4.2 g
  • Sugars - 12.2 g
  • Protein - 26.1 g
  • Calcium - 77.2 mg
  • Iron - 5.2 mg
  • Vitamin C - 33.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat a wok over high heat and add the shrimp paste, cinnamon stick and star anise. and stir-fry for 30 seconds or until aromatic and then add the curry paste and turmeric. Stir-fry for a further 30 seconds or until aromatic and now add the coconut cream, lemongrass and half the curry leaves; reduce heat to medium and simmer, stirring occasionally, for 7 minutes or until thickened slightly.

Step 2

Add the chicken, tamarind and sugar to the wok and cook, stirring occasionally, for 3 minutes or until the chicken is cooked through and top with the remaining curry leaves and serve with the warmed roti.

Tips


No special items needed.

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