| | 17-minute nyonya chicken curry
17-minute nyonya chicken curry
17-minute nyonya chicken curry 4.3-5 9
  • Calories: 2382 kj
  • Fat: 35.1g
  • Carbohydrates: 11.7g

How to Make:

  1. 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.
  2. 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
Comment
 [group=5]
Registration