• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 6 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Chicken Curry Filling:
  • 30g garlic
  • 200g shallot
  • 50g red chili
  • 50g curry powder
  • A handful of curry leaves
  • 150g cooking oil
  • Salt, to taste
  • Gula melaka, to taste
  • 200g Anchor UHT Extra Yield Cooking Cream
  • 500g boneless chicken thigh, diced
  • Sour Cream:
  • 200g Anchor UHT Extra Yield Cooking Cream
  • 40g lemon juice
  • Salt, to taste
  • To assemble Quesadilla:
  • 2 pcs tortilla wraps
  • 150g chicken curry filling
  • 120g Anchor Extra Stretch Mozzarella Shredded
  • 10g red capsicum, diced
  • 10g green capsicum, diced


    To make Chicken Curry Filling:
  1. Blend garlic, shallot and red chili with some water until it become a fine paste. Strain off water and cook in a pot until dry.
  2. Add oil and sauté paste until fragrant. Add curry leaf and curry powder continue sauté until fragrant.
  3. Put in diced chicken and cook for 2 - 3 mins, season with salt and gula melaka and cook another 3 - 4 mins.
  4. Last add in Anchor extra yield cooking cream and bring to simmer. Season to taste and set a side until needed.
  5. To make Sour Cream:
  6. Put everything in a mixing bowl and whisk until thicken. Or use a hand blender and blend until thickens. Keep chill until needed. (Use within 3 days)
  7. To assemble Quesadilla :
  8. Spread half of the amount of cheese on a tortilla, top with chicken curry filling and capsicum, last top with another half of the cheese. Place second tortilla on top.
  9. Heat pan, add quesadilla and cook under low heat until golden brown on each side and cheese is melted.
  10. Cut to 4 pieces, serve with a side of salad, tomato salsa and sour cream. Enjoy!

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