Malay-Style Red Chicken Curry

Name: Malay-Style Red Chicken Curry
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: Chicken drumsticks/thighs, 8-10; teaspoon Turmeric poweder, 2; Red onions (cut into rings), 2; Tomatoes, 3-4; tablespoon Tomato Puree, 4; tablespoon Tomato Ketchup, 2; tablespoon Dark soya sauce, 1 -2; Water, 400ml; tablespoon Sugar, 0.5; Salt, to taste; Vegetable oil, enough to pan-fry; Shallots, 10; Ginger, 3-4cm; Dry chilies, 5-6; Fresh red chilies, 3-4; Garlic, 4 cloves

“The recipe Malay-Style Red Chicken Curry is ready in approximately 45 minutes and is definitely an amazing gluten free and dairy free option for lovers of Indian food. This main course has 357 calories, 18g of protein, and 22g of fat per serving. This recipe serves 4 and costs $1.61 per serving. 1 person were impressed by this recipe. If you have salt, turmeric poweder, onions, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 69%. Malay Style Curry Puff, Karipap (Malay Style Curry Puffs) – Smooth Crust, and Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chicken drumsticks/thighs8-104 servings
Turmeric poweder21 tsp
Onionscut into rings, 24 servings
Tomatoes3-44 servings
Tomato puree41 tbsp
Tomato ketchup21 tbsp
Soya sauce1 -21 tbsp
Water400ml400 ml
Sugar0.51 tbsp
Salt4 servings
Vegetable oilenough to pan-fry4 servings
Shallots1010
Ginger3-4cm4 servings
Chilies5-64 servings
Chilies3-44 servings
Garlic4 cloves4 cloves

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

10 steps · 45 min

1
Coat the chicken with turmeric powder and marinate for about 20-30 minutes.
2
In a wok or deep pan, fill with vegetable oil enough to pan fry the chicken. When the oil is hot enough, fry the chicken in batch until they turn slightly golden brown.
3
Drain and set aside.

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