Name: 17-minute nyonya chicken curry
Cook time: 17 min
Total time: 17 min
Yield: 1
Ingredients: 3.05 gm shrimp paste; 1 cinnamon stick; 1 whole star anise; 56.00 gm red curry paste; 1/2 tsp ground turmeric; 400ml can coconut cream; 1 lemongrass stalk, trimmed, bruised, halved; 2 sprigs fresh curry leaves; 500g chicken breast stir-fry strips; 20.00 ml tamarind puree; 10.00 gm caster sugar; Roti bread, warmed, to serve

17-minute nyonya chicken curry

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Prep Time:

Cook Time:
17 minutes

Total Time:
17 minutes

Quick and creamy chicken curry ready in 17 minutes.

Ingredients:

3.05 gm shrimp paste
1 cinnamon stick
1 whole star anise
56.00 gm red curry paste
1/2 tsp ground turmeric
400ml can coconut cream
1 lemongrass stalk, trimmed, bruised, halved
2 sprigs fresh curry leaves
500g chicken breast stir-fry strips
20.00 ml tamarind puree
10.00 gm caster sugar
Roti bread, warmed, to serve

Instructions:

1. Preheat a wok over high heat, then add shrimp paste, cinnamon stick, and star anise. Stir-fry for 30 seconds until fragrant. 2. Add curry paste and turmeric to the wok, stir-frying for another 30 seconds until aromatic. 3. Pour in coconut cream, lemongrass, and half the curry leaves. Reduce heat to medium, simmer for 7 minutes, stirring occasionally until slightly thickened.
Combine the chicken, tamarind, and sugar in the wok. Cook, stirring occasionally, for 3 minutes until the chicken is fully cooked. Sprinkle with the remaining curry leaves and serve with roti.

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