17-Minute Nyonya Chicken Curry

4
Servings
5m
Prep Time
17m
Cook Time
22m
Ready In


"From our Saturday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (223.1 g)
  • Calories 246.6
  • Total Fat - 6.5 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 381.8 mg
  • Sodium - 231.5 mg
  • Total Carbohydrate - 22.8 g
  • Dietary Fiber - 4.2 g
  • Sugars - 12.4 g
  • Protein - 26.2 g
  • Calcium - 78.2 mg
  • Iron - 5.2 mg
  • Vitamin C - 33.4 mg
  • Thiamin - 0.1 mg

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 and 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 roti.

Tips & Variations


No special items needed.

Related