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Turmeric Chicken Curry

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for 2 servings
Our crowd favorite with Malaysian twist! Who says chicken breast isn't good with curry? Let's try them out.
Pintrest
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Prep 8 mins
Cook 10 mins
Total 18 mins

Ingredients
  

  • 1 Yoghurt Honey Chicken Breast, cubed
  • 2 stalk Lemongrass, white part only
  • 5 Bird Eye Chili
  • 3 cloves Garlic, chopped
  • 2 cloves Shallots, chopped
  • 1 tsp Turmeric powder
  • 1 Potato, cubed
  • 1 Tomato, wedged
  • 120 g Coconut Milk
  • 100 g Water
  • 2 tsp Salt
  • 1 tsp Sugar
  • 2 pcs Kaffir Lime Leaf, julienned
Nutrition Facts
Turmeric Chicken Curry
Amount Per Serving
Calories 380 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 12g75%
Cholesterol 72mg24%
Sodium 2479mg108%
Potassium 1321mg38%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 5g6%
Protein 29g58%
Vitamin A 635IU13%
Vitamin C 51mg62%
Calcium 53mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Equipment

  • Frying Pan

Steps to Prepare
 

  • Pan fry the chicken cubes until golden brown. Set aside.
  • Pan fry the potato cubes until golden brown. Set aside.
  • Use the same pan, sauté lemongrass, bird eye chili, shallots, garlic until fragrant.
  • Add in the chicken, potato, tomato and turmeric powder. Keep sauté.
  • Add in the water, coconut milk and stir evenly.
  • Add in the seasonings and close the lid. Simmer for 10 minutes.
  • Sprinkle a touch of kaffir lime leaf as garnishing.
Posted in Yoghurt Honey, Chicken.
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