Malaysian Style Chicken Curry Recipe

Recipe By Taste

This fragrant malaysian style curry is the perfect recipe to use up leftover roast chicken.

4.8
19 Rating -
Rate
Non Vegdiet
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
Malaysian Style Chicken Curry
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ingredients serve

Ingredients for Malaysian Style Chicken Curry Recipe

  • 100 gram Leftover lilydale whole chicken pieces, heated through
  • 1/2 Eschallots, peeled and chopped
  • 1 Garlic Cloves
  • 1 centimeter Peeled ginger, chopped
  • 1/2 Long red chilli, seeds removed and roughly chopped
  • 1/4 tablespoon Tomato paste
  • 1/4 teaspoon Shrimp paste
  • 1/2 tablespoon Vegetable Oil
  • 1/4 part Lemongrass, white only halved lengthwise
  • 1/4 Cinnamon quill
  • 1/2 Star anise
  • 0.06 cup Grated palm sugar
  • 1/4 tablespoon Fish sauce
  • 100 milliliter Coconut cream
  • 3/4 cup Water
  • 75 gram Baby chat potatoes, halved
  • 25 gram Snake beans
  • 1/4 tablespoon Lime juice
  • As required Crispy eschallots, to serve
  • As required Roti, to serve
  • As required Crispy curry leaves, to serve
Nutrition
value
814
calories per serving
66 g Fat25 g Protein32 g Carbs15 g FiberOther

Current Totals

  • Fat
    66g
  • Protein
    25g
  • Carbs
    32g
  • Fiber
    15g

MacroNutrients

  • Carbs
    32g
  • Protein
    25g
  • Fiber
    15g

Fats

  • Fat
    66g

Vitamins & Minerals

  • Calcium
    95mg
  • Iron
    5mg
  • Vitamin A
    53mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    67mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    24mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    103mg
  • Manganese
    4mg
  • Phosphorus
    323mg
  • Selenium
    21mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Taste