Heng’s Chicken Curry Paste

$4.99

Heng’s Malacca Nyonya Chicken Curry Paste, spicy and rich, golden colour, cooked with tender chicken and potato nuggets, coupled with coconut milk or milk, the taste is spicy and refreshing, so enjoy with your family and friends now!

Out of stock

SKU: HEN002 Categories: , Tags: ,

Description

Heng’s Chicken Curry Paste

This Malacca Nyonya Chicken Curry Paste is spicy, rich, and golden in colour. When cooked with tender chicken and potato nuggets, coupled with coconut milk or milk, the taste is spicy and refreshing. So enjoy with your family and friends now!

Ingredients and Preparation

  • 1 packet of Heng’s Malacca Nyonya Chicken Curry Sauce
  • 1.5 kg chicken
  • 2 potatoes
  • 500 ml water
  • 100 ml coconut milk

Cooking Instruction

3 Simple Steps: 1. Stir-Fry 2. Simmer 3. Serve

Heng's Chicken Curry Sauce-cooking-instruction

  1. Stir-fry Chicken Curry Paste, and add in 1.5 kg chicken and potatoes.
  2. Then add 500 ml water and simmer until cooked. Add in 100 ml coconut milk and stir well.
  3. Once cooked, serve while hot.

There are also other kinds of Chicken Curry Paste available.

Check out our Guide to Nyonya Chicken Curry for more information.

Product may be exposed to milk, eggs, wheat, soy, peanuts, tree nuts, sesame, fish, and crustaceans during production. Please refer to
the product packaging for the most accurate and up-to-date product information.

Malaysian Nyonya Curry Chicken

Nyonya Curry Chicken

christine
There are many different types of curry, the Nyonya curry, Thai red/green curry, Indian curry, and others that are different around the world. The most popular is the Nyonya Curry chicken with potatoes. This is one of the favourite dishes that is served with rice, noodle, or bread.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Nyonya
Servings 4
Calories 590 kcal

Ingredients
  

  • A packet of instant curry paste 200g
  • 1.5 kg chicken cut into pieces.
  • 250 ml to 500 ml water
  • 100 ml coconut milk
  • 2 potatoes skinned and cut into wedges

Instructions
 

  • Put 1 packet of instant chicken curry paste, 1.5kg chicken pieces, and 2 potatoes (cut into wedges) into the wok.
  • Mix and fry for 5 minutes under medium heat.
  • Add in 250ml to 500ml water and simmer under low heat for 15 minutes or until the meat and potatoes are cooked.
  • Add in 100ml coconut milk, stir well and bring to a quick boil. Served hot

Notes

1. Simmer for an extra 5 to 10 minutes if you use chicken with bones
** Nutritional value is for reference and estimates only, it may not be accurate. Please refer to our Nutrition Disclaimer.
Keyword Chicken Curry

Additional information

Weight 0.232 kg
Dimensions 21 × 17 × 0.3 cm

Reviews

There are no reviews yet.

Be the first to review “Heng’s Chicken Curry Paste”
Recipe Rating