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

Calories

785.1

kcal / serving

3140.4 kcal total

Carbs

8.7g

per serving

34.6 g total

Fat

52.1g

per serving

208.2 g total

Protein

70.6g

per serving

282.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Palm Sugar

CondimentsSauces

tsp

Shrimp Paste

Fruits

piece

Lime

Juice only

Liquids

200

Water

Meat

1.5

Chicken

Cut into 8 pieces

NutsSeeds

stalk

Lemongrass

Hard outer leaves removed, soft inner core chopped

Garlic

Peeled and roughly chopped

Galangal

Peeled and roughly chopped

stalk

Lemongrass

Bruised and cut in half lengthways

piece

Lime Leaves

piece

Salt

To taste

OilsFats

tbsp

Vegetable Oil

For the paste

tbsp

Vegetable Oil

For frying

Vegetables

piece

Red Chillies

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

Shallots

Thinly sliced

Method

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.