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Blended Paste

  • Shallots 125 g
  • Garlic 25 g
  • Young Ginger 25 g
  • Chilli Paste 20 g
  • Meat Curry Powder 40 g
  • Corn Oil 50 g
  • Cinnamon Stick 5 g
  • Cardamom 2 g
  • Star Anise 5 g
  • Filtered Water 600 ml

Chicken Curry

  1. Blended Paste

    • Prepare shallot, garlic and young ginger into blended paste.
    • Saute blended paste with corn oil, dry spices until fragrant.
    • Add in chilli paste and curry meat powder.
    • Add water.
  2. Chicken Curry

    • Add in chicken cut.
    • Bring to the boil to tender the chicken.
    • Thickened with coconut milk, add lemon zest, and season with Knorr Chicken Stock and salt to taste.
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