Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 chicken, cut into bite size pieces
- Ingredients A:
- 1/2 cup thick coconut milk
- 2 tbsp curry powder
- 1 tbsp chicken stock powder
- 1 tbsp chilli powder
- 1/2 tsp salt
- Ingredients for sauce:
- 3 tbsp Worchestershire sauce
- 1 red pepper, sliced
- 2 tsp lime juice
- 1 tsp sugar
- 1 tsp dry mustard
- 5 cups oil for deep frying
Directions
Mix chicken pieces with A ingredients and marinate for 3-4 hours in the refrigerator. Then cook over low heat until dry and leave to cool.
Heat oil until hot and add chicken pieces and fry for about 1 minute or until sizzling subsides. Remove chicken pieces and allow the oil to heat up again. Fry again for another time until crispy and golden brown. Dish out and drain. Arrange on a plate and serve hot with sauce.
Category:Malaysian Recipes
Category:Malaysian Meat Dishes