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
plan
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ingredients serves
serves4
Add to Shopping ListIngredients for Malaysian Style Chicken Curry Recipe
- 400 gram Leftover lilydale whole chicken pieces, heated through
- 2 Eschallots, peeled and chopped
- 4 Garlic Cloves
- 4 centimeter Peeled ginger, chopped
- 2 Long red chilli, seeds removed and roughly chopped
- 1 tablespoon Tomato paste
- 1 teaspoon Shrimp paste
- 2 tablespoon Vegetable Oil
- 1 part Lemongrass, white only halved lengthwise
- 1 Cinnamon quill
- 2 Star anise
- 1/4 cup Grated palm sugar
- 1 tablespoon Fish sauce
- 400 milliliter Coconut cream
- 3 cup Water
- 300 gram Baby chat potatoes, halved
- 100 gram Snake beans
- 1 tablespoon Lime juice
- As required Crispy eschallots, to serve
- As required Roti, to serve
- As required Crispy curry leaves, to serve
Nutrition
value
value
814
calories per serving
66 g Fat25 g Protein32 g Carbs15 g FiberOther
Current Totals
- Fat66g
- Protein25g
- Carbs32g
- Fiber15g
MacroNutrients
- Carbs32g
- Protein25g
- Fiber15g
Fats
- Fat66g
Vitamins & Minerals
- Calcium95mg
- Iron5mg
- Vitamin A53mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B6< 1mg
- Vitamin B967mcg
- Vitamin B12< 1mcg
- Vitamin C24mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium103mg
- Manganese4mg
- Phosphorus323mg
- Selenium21mcg
- Zinc3mg
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
Recipe By Taste