17 Minute Nyonya Chicken Curry
17-minute nyonya chicken curry
A creamy chicken curry that will be in the region of the dinner table in just 17 minutes.
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Hey everyone, hope you're having an amazing day today. Hey everyone, it is me again, Dan, all right to my recipe page. Today, I will play-act you a way to make a special dish, 17-minute nyonya chicken curry. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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To get started following this particular recipe, we must first prepare a few components. You can cook 17-minute nyonya chicken curry using 12 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make 17-minute nyonya chicken curry:
- 1/2 tsp shrimp bonding agent
- 1 cinnamon fix
- 1 sum happening star anise
- 2 tbsp red curry glue gum
- 1/2 tsp sports ground turmeric
- 400ml can coconut cream
- 1 lemongrass stalk, trimmed, bruised, halved
- 2 sprigs light curry leaves
- 500g chicken breast stir-fry strips
- 1 tbsp tamarind puree
- 2 tsp caster sugar
- Roti bread, warmed, to foster
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Steps to make 17-minute nyonya chicken curry:
- Heat a wok exceeding high heat. Add the shrimp paste, cinnamon pin fasten and star anise. Stir-fry for 30 seconds or until aromatic. add the curry glue and turmeric. Stir-fry for a new 30 seconds or until aromatic. go to the coconut cream, lemongrass and half the curry leaves. cut heat to medium and simmer, stirring occasionally, for 7 minutes or until thickened slightly.
- add the chicken, tamarind and sugar to the wok. Cook, stirring occasionally, for 3 minutes or until the chicken is cooked through. height taking into consideration the long-lasting curry leaves and relieve vanguard than the roti.
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