17-minute nyonya chicken curry

17-minute nyonya chicken curry
  • 0:17 Cook
  • 4 Servings
  • Easy

YOUR LOCAL PRICING

Looks like your closest store is Coles Geraldton 6530 Change location

$14kg

Chicken Breast Fillet Bulk image

Chicken Breast Fillet Bulk approx. 1kg pack

$14.00 per 1kg

Special available from 23/10/17 to 18/10/20

$30kg

Turmeric loose image

Turmeric loose approx. 30g

$30.00 per 1kg

INGREDIENTS

  • 1/2 teaspoon shrimp paste
  • 1 cinnamon stick
  • 1 whole star anise
  • 2 tablespoon red curry paste
  • 1/2 teaspoon turmeric
  • 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

METHOD

  • Step 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.
  • Step 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.

NUTRITION

  • 2382 kj

    ENERGY

  • 35.1g

    FAT TOTAL

  • 21.4g

    SATURATED FAT

  • 5.4g

    FIBRE

  • 30.4g

    PROTEIN

  • 82.6mg

    CHOLESTEROL

  • 800mg

    SODIUM

  • 11.7g

    CARBS (SUGAR)

  • 31.3g

    CARBS (TOTAL)

All nutrition values are per serve

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