Kam Heong Chicken
15 Minutes
4-5 SERVINGS
INGREDIENTS
Chicken- Chicken Thigh
- 1kg Sadia Chicken Thigh (chopped into bite-sized pieces)
- 1 Tbsp soy sauce
- 1 Tbsp curry powder
- 1-2 Tbsp cornstarch
- Cooking oil
- 6 shallots (minced)
- 6 garlic cloves (minced)
- 1 ½ stalks lemongrass (thinly sliced)
- Half a small bowl of dried shrimp (reserve the soaking water)
- Curry leaves
- 3 red chillies (thinly sliced)
- 1 Tbsp oyster sauce
- 1 Tbsp curry powder
- 1 Tbsp sugar
METHOD
- In a large tray, combine the Sadia Chicken Thigh with soy sauce, curry powder and cornstarch. Mix well and let it marinate for 15 minutes.
- Heat a generous amount of oil in a large skillet over medium heat. Pan-fry the chicken in batches until golden. Remove and set aside.
- Using the same skillet, stir-fry the shallots, garlic and lemongrass until fragrant. Add the dried shrimp along with the soaking water, followed by the curry leaves and chillies. Continue cooking until the mixture reduces slightly.
- Add oyster sauce, curry powder and sugar to taste.
- Return the pan-fried chicken to the skillet and toss well to coat the pieces evenly with the aromatic paste.
- Serve the chicken with rice and a sunny-side-up egg, if desired.
Chicken Thigh
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
Other Recipes
Popular Recipes
