17-minute nyonya chicken curry

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• 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 approx. 1kg pack

$14.00 per 1kg

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

$30kg

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