Jaffna Chicken Curry
32Min
Intermediate
Ingredients
4
Portions
ingredient_quantity
recipe ingredient
1
kilogram
Chicken
3
tbsp
Oil
50
g
Onion
15
g
Garlic
15
g
Ginger
2
oz
Lemongrass
8
Leafs
Curry Leaves
2
Leafs
Pandan Leaves
5
oz
Green chilis
2
tbsp
Chili powder
2
tbsp
Jaffna curry powder
1
tbsp
Roasted curry powder
3
oz
Cardamom
3
oz
cloves
1
tbsp
Pepper
2
tbsp
Tamarinds
0.25
tsp
Turmeric
2
tbsp
MAGGI coconut milk powder
150
g
Water
0.25
tsp
Salt
.
Nutrition Value
Energy
1003.57 kcal
Protein
68.62 g
Potassium
1434.91 mg
Carbohydrates
72.59 g
Fiber
19.72 g
Sodium
799.06 mg
Fats
52.69 g
Information per serving
Instructions
32 Minutes
-
1st Step
1 MinAdd oil to a pan on a high heat stove -
2nd Step
2 MinAdd curry leaves, Pandan, Lemongrass and let it fry -
3rd Step
3 MinThen add chopped garlic, Onion, Green chilli, Ginger and mix well -
4th Step
4 MinSeason with Jaffna curry powder, Chilli, Roasted Curry powder, Pepper and Salt -
5th Step
5 MinAdd Chicken & mix well -
6th Step
4 MinPour water and add Maggi Coconut Milk powder & stir well -
7th Step
2 MinAdd Tamarind & mix well -
8th Step
5 MinClose the pot with a lid and cook until it simmers -
9th Step
4 MinOpen the lid and stir well -
10th Step
2 MinClose the lid & keep it for a while and serve
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