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Mak Nyonya Instant Chicken Curry Sauce

Product Code: 5604

200g

Product of Malaysia

          
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Ingredients

Chilli (36%), Onion, Vegetable Oil, Lemongrass, Sugar, Ginger, Salt, Spices.

Nutritional Information

Nutritional Information
Servings Per Pack: 8 Avg Qty
Per Serve
Avg Qty
Per 100g
Serving Size: 25 g
Energy  243kJ 971 kJ
(58 Cal) (232 Cal)
Protein 0.8 g 3.0 g
Fat - Total 4.2 g 16.9 g
     - Saturated 2.8 g 11.3 g
Carbohydrate - Total 4.3 g 17.0 g
- Sugar 1.3 g 5.0 g
       Sodium             415 mg 1660 mg


Note: Nutritional values are based on average figures and 

on standard product formulation. Actual portion size and 
nutritional values may vary. Ingredients are subject to seasonal variation.    

 

Recipe

Curry Puff

Ingredients:

(A)
300g Plain flour
1/2 tsp Salt
1 tbsp Margarine
1 tbsp Cooking oil
100 ml Water

(B)
200g Potatoes (diced)
400g Mince chicken
1 Onion
100g Mak Nyonya Instant Chicken Curry Sauce

Method:

To make the pastry:

  1. Combine the plain flour, margarine and cooking oil in a large mixing bowl, gradually add in water and knead the mixture into a firm dough. Shape the pastry into 3mm thick and cut in round shape, cover with cling wrap and rest for 20 minutes.  

To make the filling:

  1. Sauté Mak Nyonya Instant Chicken Curry Sauce and onion over medium heat. Add in potatoes, minced chicken and some water, stir fry until the potatoes are tender.

To prepare the curry puffs:

  1. Fill the cut round pastry with a teaspoonful of pre-cooked ingredients. Fold in half and crimp the edges of pastry with a fork to seal. 
  2. Deep fry the filled curry puffs until golden brown.  

Cooking Instructions

Sauté Instant Chicken Curry Sauce together with 1kg of chicken until aromatic. Add in 200gm potatoes and 300ml water, bring to boil. Lastly add in 200ml coconut milk and simmer over medium heat until chicken are tender.

Allergens

The premises where this product is made uses sesame, fish and crustacean.