Recipe: 17-minute nyonya chicken curry
How to Make:
- Heat a wok over high heat. Add the shrimp paste, cinnamon stick and star anise. Stir-fry for 30 seconds or until aromatic. Add the curry paste and turmeric. Stir-fry for a further 30 seconds or until aromatic. 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.
- Add the chicken, tamarind and sugar to the wok. Cook, stirring occasionally, for 3 minutes or until the chicken is cooked through. Top with the remaining curry leaves and serve with the roti.
Time for preparing:
4 min.
Servings:
2
Ingredients:
- 1/2 teaspoon shrimp paste
- 1 cinnamon stick
- 1 whole star anise
- 2 tablespoon red curry paste
- 1/2 teaspoon MasterFoods® Turmeric Ground
- 400ml can coconut cream
- 1 lemongrass stalk, trimmed, bruised, halved
- 2 sprigs fresh curry leaves
- 500g chicken breast stir-fry strips
- 1 tablespoon tamarind puree
- 2 teaspoon caster sugar
- Roti bread, warmed, to serve
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