Ingredients For Malaysian Style Chicken Curry Recipe
400 gram Leftover lilydale whole chicken pieces, heated through
2 Eschallots, peeled and chopped
4 Garlic Cloves
4 centimeter Peeled ginger, chopped
2 Long red chilli, seeds removed and roughly chopped
1 tablespoon Tomato paste
1 teaspoon Shrimp paste
2 tablespoon Vegetable Oil
1 part Lemongrass, white only halved lengthwise
1 Cinnamon quill
2 Star anise
0.25 cup Grated palm sugar
1 tablespoon Fish sauce
400 milliliter Coconut cream
3 cup Water
300 gram Baby chat potatoes, halved
100 gram Snake beans
1 tablespoon Lime juice
Crispy eschallots, to serve
Roti, to serve
Crispy curry leaves, to serve
Nutrition value
814
calories per serving
66 g Fat25 g Protein32 g Carbs15 g FiberOther
Current Totals
66 g Fat
25 g Protein
32 g Carbs
15 g Fiber
MacroNutrients
Carbs
32 g
Protein
25 g
Fiber
15 g
Fats
Fat
66 g
Vitamins & Minerals
Calcium
95 mg
Iron
5 mg
Vitamin A
53 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
1 mg
Vitamin B9
67 mcg
Vitamin B12
0 mcg
Vitamin C
24 mg
Vitamin E
5 mg
Copper
1 mcg
Magnesium
103 mg
Manganese
4 mg
Phosphorus
323 mg
Selenium
21 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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