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Spiced Chicken Curry
This recipe is possibly the simplest way to make a Korma curry using the Chinese lemon sauce as a base.
Main Course
Ingredients
Spiced Chicken Curry
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM55.32
Cost per Serving
Food Cost Margin
Blended Paste
Shallots
/g
125.0 g
0%
Garlic
/g
25.0 g
0%
Young Ginger
/g
25.0 g
0%
Chilli Paste
/g
20.0 g
0%
Meat Curry Powder
/g
40.0 g
0%
Corn Oil
/g
50.0 g
0%
Cinnamon Stick
/g
5.0 g
0%
Cardamom
/g
2.0 g
0%
Star Anise
/g
5.0 g
0%
Filtered Water
/ml
600.0 ml
0%
Chicken Curry
Chicken Thigh, boneless
/kg
1.2 kg
0%
Fine Salt
/g
3.0 g
0%
Fruits, Lemon Zest
/g
20.0 g
0%
Coconut Milk
/g
250.0 g
0%
/
Blended Paste
-
Shallots 125.0 g
-
Garlic 25.0 g
-
Young Ginger 25.0 g
-
Chilli Paste 20.0 g
-
Meat Curry Powder 40.0 g
-
Corn Oil 50.0 g
-
Cinnamon Stick 5.0 g
-
Cardamom 2.0 g
-
Star Anise 5.0 g
-
Filtered Water 600.0 ml
Chicken Curry
-
Chicken Thigh, boneless 1.2 kg
-
Fine Salt 3.0 g
-
Fruits, Lemon Zest 20.0 g
-
Coconut Milk 250.0 g
Preparation
-
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.
-
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.
