[Review - Product] Speedy Malaysian Chicken Curry (ft. A1 Meat Instant Curry Sauce)

[Review - Product] Speedy Malaysian Chicken Curry (ft. A1 Meat Instant Curry Sauce) is an Indian recipe that serves 6. One serving contains 442 calories, 36g of protein, and 32g of fat. For $1.55 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Only a few people really liked this sauce. 6 people were glad they tried this recipe. Head to the store and pick up chicken thigh fillets, water, fresh coriander leaves, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Fuss Free Cooking. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. With a spoonacular score of 51%, this dish is good. Try Malaysian Chicken Curry Dish, Malaysian Chicken and Potato Curry, and Malaysian Curry Chicken (Quick Version) for similar recipes.

Servings: 6

 

Ingredients:

1kg Chicken thigh fillets, in chunks

100ml Coconut milk

Coriander leaves for garnish optional

230g A1 Meat Instant Curry Sauce

500ml Boiling water

Equipment:

pot

Cooking instruction summary:

In a medium sized pot, add instant curry sauce and heat over low heat. When the oil from paste starts to sizzle, slowly add boiling water. Be careful of the oil splatter.When the mixture is boiling, add chicken. Wait until the mixture is boiling again. Turn the flame down to low, covered. Allow a gentle simmer until the chicken is cooked through.When the chicken is cooked, add coconut milk. When the curry is boiling again, then it is done.Garnish with chopped coriander leaves and serve immediately with rice.

 

Step by step:


1. In a medium sized pot, add instant curry sauce and heat over low heat. When the oil from paste starts to sizzle, slowly add boiling water. Be careful of the oil splatter.When the mixture is boiling, add chicken. Wait until the mixture is boiling again. Turn the flame down to low, covered. Allow a gentle simmer until the chicken is cooked through.When the chicken is cooked, add coconut milk. When the curry is boiling again, then it is done.

2. Garnish with chopped coriander leaves and serve immediately with rice.


Nutrition Information:

Quickview
441k Calories
35g Protein
32g Total Fat
0.89g Carbs
10% Health Score
Limit These
Calories
441k
22%

Fat
32g
50%

  Saturated Fat
10g
68%

Carbohydrates
0.89g
0%

  Sugar
0.0g
0%

Cholesterol
187mg
63%

Sodium
179mg
8%

Get Enough Of These
Protein
35g
71%

Selenium
43µg
62%

Vitamin B3
11mg
59%

Vitamin B6
0.86mg
43%

Phosphorus
359mg
36%

Vitamin B5
2mg
23%

Vitamin B12
1µg
19%

Zinc
2mg
16%

Vitamin B2
0.26mg
15%

Potassium
521mg
15%

Magnesium
50mg
13%

Vitamin B1
0.15mg
10%

Iron
1mg
10%

Manganese
0.16mg
8%

Copper
0.15mg
7%

Vitamin K
4µg
4%

Vitamin A
152IU
3%

Vitamin E
0.43mg
3%

Folate
8µg
2%

Calcium
20mg
2%

Vitamin D
0.21µg
1%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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