Nyonyalicious Curry Chicken Vegetarian 250g

Product of Malaysia

Suitable for people allergic to shellfish
Ingredients: Palm Oil, Mustard Seed, Chilli Powder, Chilli, Peas, Cabbage, Water, lemongrass, Ginger, Tumeric, Galangal, Ginger Flower, Candlenut, Fennel, Cummin, Kerisik, Curry Leaf, Tamarind, Dark Sauce, Coconut Milk, Sugar, Flavour Enhancer (E621)
Contains: Tree Nuts
DOES NOT CONTAIN: 5 Pungent Vegetables, Preservatives, Artificial Colours, Dairy and Animal Products

Ingredients:

1kg chicken fillet – sliced finely or tofu / potatoes  or other vegetarian alternatives
3 Tbsp cooking oil
250g ready made Nyonyalicious curry chicken paste (whole packet)
2 Tbsp light soy sauce
200ml coconut milk
2 potatoes
150 ml water (1/2 cup to 1 cup)
Salt to taste

Method:

1. Slice chicken / vegetarian alternatives finely
2. Heat 1Tbsp cooking oil in pan. Once the oil is hot, pan fry the chicken for 1 minute.
3. Add curry paste and stir fry for another 5 minutes or until the chicken is about to cook.
4. Add water, stir and close the lid; simmer for another 2 minutes.

Potatoes

1. A – Cut the potatoes into 2cm wedges and cook with the chicken and paste in step 2
2. B – Alternatively you can boil the potatoes for 10 minutes or until potatoes are soft. Peel the potatoes, cut into 2cm wedges and add to the curry when it is about to be ready – in step 4.

Coconut Milk

1. When you are about to serve, add *coconut milk and salt to taste.
2. Serve hot with either rice, roti chanai or roti jala.

*Do not over boil coconut milk as it will cause the coconut oil to separate from the gravy and makes it look like it has curdled. In Malaysia, we call it “pecah minyak” – when oil and water separates. To prevent this happening, do not shake the coconut cream when opening the can; use the harden coconut cream when cooking.

Number of people: 4
Preparation time: 15 minutes
Cooking time: 20 minutes