Yellow Chicken Curry Recipe
Made with a good number of Thai/Asian ingredients for that knock out creamy, spicy and "rock me baby" flavours.
Ingredients
- 350g minced chicken meat - season with salt and shaped into small rolls
- (Note; you can chicken pieces but perhaps cooking time will vary)
- 200ml coconut milk
- Spices - 2 sticks of cinnamon and 1 star anise
- 2 small pieces asam keping/dried tamarind pieces
- (Note: otherwise use tamarind juice)
- 3-4 lime leaves - tear into smaller pieces
- 4 tbsp of oil
- 1 1/2 cups of water
- Salt for taste
- Curry Paste
- l lemongrass
- 5 shallots
- 1/2 inch fresh turmeric
- 1 tsp white pepper seeds
- 1/2 tsp cumin seeds
- 1 tsp coriander seeds
- 4 candlenuts
- 1/4 tsp nutmeg powder
- 5 red chilies (or as preferred)
- 3 birds eyes chilies (optional)
- blend or ground to a thick paste
Directions
- When oil is heated. fry curry paste till fragrant and oil splits up.
- Add cinnamon and star anise and stir.
- Pour water and add tamarind.
- Once heated through, drop the chicken rolls inside.
- Simmer to cook them.
- Combine in coconut milk and lime leaves.
- Stir and simmer for another 2-3 minutes before removing from heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 4 servings | |
| Calories 406 | |
| Calories from Fat 310 | 76% |
| Total Fat 35.47g | 44% |
| Saturated Fat 14.23g | 57% |
| Trans Fat 0.35g | |
| Cholesterol 52mg | 17% |
| Sodium 99mg | 4% |
| Potassium 431mg | 12% |
| Total Carbs 11.26g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.05g | 2% |
| Protein 15.01g | 24% |
