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Malay Style Coconut Chicken

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    Madras Curry Powder 2.0 grams

    Madras Curry Powder

    Turmeric 1.0 grams

    Turmeric

    Jasmine Rice 50.0 grams

    Jasmine Rice

    Coconut Milk 50.0 ml

    Coconut Milk

    Carrots 100.0 grams

    Carrots

    Snow Peas 50.0 grams

    Snow Peas

    Garlic 6.0 grams

    Garlic

    Ginger 6.0 grams

    Ginger

    Red Onion 25.0 grams

    Red Onion

    Curry Leaves 1.0 grams

    Curry Leaves

    Kaffir Lime Leaves 1.0 grams

    Kaffir Lime Leaves

    Chicken Stock By Let's Cook 50.0 ml

    Chicken Stock By Let's Cook

    Boneless Skinless Chicken Thighs 125.0 grams

    Boneless Skinless Chicken Thighs


    • Time : 30.0 mins
    • |
    • Calories: 603.0 kcal
    • |
    • Protein : 37.0 g
    • |
    • Fat : 21.0 g
    • |
    • Carb. : 67.0 g
    Preparation
    Prepare your ingredients as mentioned below;

    Onions - Peel and chop roughly
    Garlic - Peel and chop roughly
    Ginger - Peel and chop roughly
    Carrots - Peel and cut into medium size cubes
    Snow Peas - Cut into half diagonally
    Chicken - Cut into cubes
    Making the curry
    Heat a medium size pan.
    Add oil and once hot add the chopped garlic, ginger & onions to it. Cook the ingredients on medium heat until translucent.
    Add the powdered spices to the pan and cook for a couple of minutes.
    Add the cut chicken and the carrots, saute for a couple of minutes. Add the curry leaves and kafir lime leaves once the chicken has changed color.
    Add the chicken stock to the pan and bring to a boil. Once boiling, reduce flame and let it simmer for 5 minutes.
    Add the coconut milk and adjust seasoning. Add the snow peas at this stage (does not require a lot of time to cook).
    Close the flame and let the curry stand for 10 minutes to absorb all the flavours.
    Cooking the rice
    Soak the rice in water for 15 minutes.
    Wash and drain the rice.
    In a pot take one portion of rice and twice the amount of water.
    Add salt and put on the fire. Bring to a boil and cook until done.
    Serving
    Take a serving of Rice in a plate and the curry in a bowl. Garnish with coriander leaves and enjoy hot.