Amy's Spicy Nyonya Chicken

A fragrant South-East Asian chicken curry made with a homemade spice paste, simmered with lemongrass and lime leaves.

Chicken Main Course Spicy Curry South-East Asian

Estimated Nutrition

	Per Serving	Total
Calories	785.1 kcals	3140.4 kcals
Carbohydrates	8.7 grams	34.6 grams
Fat	52.1 grams	208.2 grams
Protein	70.6 grams	282.5 grams

Cook Time

30 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
tsp

Palm Sugar

CondimentsSauces

1
tsp

Shrimp Paste

Fruits

1
piece

Lime

Juice only

Liquids

200
ml

Water

Meat

1.5
kg

Chicken

Cut into 8 pieces

NutsSeeds

3
stalk

Lemongrass

Hard outer leaves removed, soft inner core chopped

40
g

Garlic

Peeled and roughly chopped

25
g

Galangal

Peeled and roughly chopped

2
stalk

Lemongrass

Bruised and cut in half lengthways

4
piece

Lime Leaves

1
piece

Salt

To taste

OilsFats

2
tbsp

Vegetable Oil

For the paste

2
tbsp

Vegetable Oil

For frying

Vegetables

6
piece

Red Chillies

Dried, Kashmiri, soaked in hot water for 30 minutes and drained

75
g

Shallots

Thinly sliced

Steps

Blend all spice paste ingredients in a food processor until smooth.
Heat vegetable oil in a pan and fry chicken pieces until pale golden-brown.
Add the prepared spice paste and fry for 2 minutes until fragrant.
Add lemongrass, lime leaves, and 200ml water and bring to a simmer.
Simmer for 40 minutes until chicken is cooked and liquid is reduced by half.
Stir in palm sugar, lime juice, and salt to taste.
Serve the curry immediately in bowls.