17-Minute Nyonya Chicken Curry
Recipe: #36907
May 08, 2021
Categories: Curries, Chicken, Wok/Stir-Fry, No Eggs, Spices, Boneless Pieces, Chicken Dinner, more
"From our Saturday newspaper The West Australian."
Ingredients
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 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 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
No special items needed.