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