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Chicken Curry

  • Thin Coconut Milk 1000 ml
  • Coconut Milk 200 g
  • Onions 66.67 g
  • Coriander 2 g
  • Hazelnut 18 g
  • Chilli 10 g
  • Tumeric 50 g
  • Galangal 25 g
  • Lemongrass 20 g
  • Bay Leaves 2 g
  • Lime Leaves 3 g
  • Kampung Chicken 400 g
  • Salt 18 g
  • Brown Sugar 8 g
  • Royco Chicken Powder - 6 x 1 kg 3 g
  1. Chicken Curry

    • Mashed onion, garlic, coriander, nutmeg, red chillies, turmeric and galangal.
    • Sauté the ingredients that have been mashed with 5 tbsp. of cooking oil until fragrant.
    • Pour the watery coconut milk, addin bay leaves, kaffir lime leaves, lemongrass, salt and brown sugar, bring to a boil.
    • Add in chicken pieces into the boiling broth, shred cooked chicken meat.
    • Add thick coconut milk and coconut milk into the liquid, bring to a boil again.
    • Presentation: Place blanched noodlesinto aserving bowl, add shredded chicken, sliced boiled carrots, sliced green onions and sliced boiled egg, flush with curry sauce, add lime juice and sprinkle with fried onions.
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