• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

Recipe Ingredient

  • 700g chicken, chopped into bite-sized pieces
  • 1/2 cup oil
  • Marinade (A)
  • 1 tbsp light soy sauce
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp pepper
  • Ground spices (B)
  • 10 fresh red chillies
  • 4 dried red chillies, soaked
  • 2 tbsp meat curry powder
  • 10 shallots
  • 5 cloves garlic
  • 3cm knob ginger
  • (C)
  • 2 stalks lemon grass, smashed
  • 2 stalks curry leaves
  • 1 onion, halved and sliced
  • Seasoning
  • 1/2 tsp salt or to taste
  • 1 tsp fish sauce
  • 1–2 tsp sugar or to taste

Instructions

  1. Marinate chicken with (A) for 10–20 minutes. Heat oil in a wok and fry chicken for 5–10 minutes.
  2. Dish out and set aside. With the remaining oil fry onions, lemon grass and curry leaves for 1–2 minutes. Add ground spices (B) and fry until fragrant and oil rises.
  3. Add the pre-fried chicken and cook over a low heat, stirring occasionally to prevent the chicken from getting burnt.
  4. Cook until chicken is tender. Add seasoning to taste.
  5. Dish out and serve with hot plain rice, bread, capati or roti jala.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *