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CURRY CHICKEN
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
57.75 g
Sodium (mg)
1447.38 mg
Vitamin A (IU)
3159.63 IU
Saturated Fat (g)
15.36 g
Vitamin D (mcg)
0.4 mcg
Energy (kcal)
784.58 kcal
Fat (g)
40.32 g
Trans Fat (g)
0.19 g
Vitamin B12 (mcg)
0.62 mcg
Vitamin B6 (mg)
2.68 mg
Salt (g)
3.62 g
Folate (mcg)
113.18 mcg
Calcium (mg)
156.62 mg
Zinc (mcg)
4.35 mcg
Monounsaturated Fat (g)
13.74 g
Cholesterol (mg)
150 mg
Iron (mg)
9.21 mg
Selenium (mcg)
35.38 mcg
Vitamin C (mg)
462.03 mg
Fibre (g)
13.33 g
Sugars (g)
23.54 g
Protein (g)
48.9 g
Copper (mg)
0.76 mg
Potassium (mg)
2101.78 mg
Total
346.53 g
8684.27 mg
18957.79 IU
92.16 g
2.4 mcg
4707.46 kcal
241.9 g
1.16 g
3.72 mcg
16.09 mg
21.71 g
679.09 mcg
939.72 mg
26.09 mcg
82.43 g
900 mg
55.26 mg
212.3 mcg
2772.2 mg
80 g
141.24 g
293.39 g
4.58 mg
12610.68 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.
