with MARIGOLD Chef's Selection Evaporated Milk
Dry Chicken Curry with Cashew nuts
Made With MARIGOLD
Evaporated Filled Milk
Ingredients
500g boneless chicken, cut into small pieces
1 tsp fine salt
4 tbsp meat curry powder
2 sticks lemongrass, crushed
10 pieces cashew nuts
1 tsp shrimp paste
3 tbsp onion paste
1 tbsp ginger paste
1 tbsp garlic paste
200ml MARIGOLD Evaporated Filled Milk
4 kaffir lime leaf
1 tbsp chicken flavouring
2 tbsp cooking oil
1 tbsp coconut oil
Method
1
Marinate the chicken with salt and curry powder. Set aside.
2
Fry lemongrass and cashew nuts in the cooking oil for a minute. Put the shrimp paste, onion paste, ginger and garlic paste in. Stir fry and mix until oil breaks through the surface.
3
Put in the boneless chicken, fry and mix for 3 to 4 minutes. Put in MARIGOLD Evaporated Filled Milk, kaffir lime leaf, chicken flavouring and cook for 12 minutes or until chicken cooks. Take out the boneless chicken and set aside.
4
Put in the coconut oil into the sauce and continue cooking. On high heat fire, mix the gravy until it starts to smell and the gravy becomes thick. Put in the boneless chicken meat and mix thoroughly.
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