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CURRY CHICKEN

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

57.99 g

Sodium (mg)

1447.43 mg

Vitamin A (IU)

3264.92 IU

Saturated Fat (g)

15.4 g

Energy (kcal)

784.69 kcal

Fat (g)

40.3 g

Trans Fat (g)

0.18 g

Salt (g)

3.62 g

Calcium (mg)

151.98 mg

Monounsaturated Fat (g)

13.4 g

Cholesterol (mg)

150 mg

Iron (mg)

10.23 mg

Vitamin C (mg)

463.49 mg

Fibre (g)

11.44 g

Sugars (g)

23.14 g

Protein (g)

48.71 g

Potassium (mg)

2135.7 mg

Total

347.93 g

8684.61 mg

19589.53 IU

92.43 g

4708.11 kcal

241.79 g

1.08 g

21.72 g

911.89 mg

80.41 g

900 mg

61.38 mg

2780.97 mg

68.66 g

138.87 g

292.25 g

12814.18 mg

  • 1.2 kg chicken, cut into bite size
  • 60 g Meat curry powder (mixed into paste with water)
  • 1 star anise
  • 1 cinnamon stick
  • 4 pieces of chilli (deseeded and pound well)
  • 200 g shallots (pounded well)
  • 4 garlic cloves (pounded well)
  • 4 potatoes (peeled and cut into wedges)
  • 4 tbsp Knorr Hao Chi Seasoning
  • 400 ml of water
  • 200 ml thick coconut milk
  • salt to taste
  • 1 Heat 4 tbsp of oil and sauté star anise and cinnamon.
  • 2 Add in ground ingredients and stir fry for 2 minutes, then add in curry paste and stir fry another 1 minute. If paste sticks on to pan, spoon in a tablespoonful of thick coconut milk. Continue to fry until oil separates.
  • 3 Add in chicken and fry till well coated with curry paste.
  • 4 Add potatoes and pour in water and KNORR HAO CHI ALL-IN-ONE SEASONING.
  • 5 Bring it to boil, then lower fire and simmer chicken for 25 minutes over medium fire, stirring once a while.
  • 6 Once chicken is tender and potatoes are cooked, add in thick coconut milk and salt to taste.
  • 7 Bring it to boil and turn off fire.