This is a Malaysian recipe from one of my favourite cook books, Rick Stein’s Far Eastern Odyssey, it’s kind of like a light curry and the flavours are incredible, it’s so fragrant and fresh. By making a couple of adjustments to the original recipe it can be fairly healthy too, I swapped the oil in the paste for water and used less oil when frying the chicken. I served mine with some stir fried broccoli and some steamed rice, this is such a great dish if you love Asian flavours like me but this isn’t your typical curry! I really feel like I’m reliving my previous love affair with all Asian food at the moment and it’s amazing, so expect many more Asian recipes on Lucy Loves To Cook! Amy’s Spicy Nyonya Chicken comes in at 225 calories!
Ingredients – Serves 2
For the spice paste :
4 Shallots, roughly chopped
2 Birds Eye Chillies, roughly chopped
2 Garlic Cloves, roughly chopped
Thumbsized Piece of Ginger, roughly chopped
1 Lemongrass Stalk, roughly chopped (or the easy lemongrass)
2 Tablespoons of Water
2 Teaspoons of Olive Oil
2 Large Chicken Breasts, cut in to chunks
1 Lemongrass Stalks, bruised (or the easy lemongrass)
2 Kaffir Lime Leaves
200ml Hot Water
1/2 Teaspoon of Palm Sugar (replace for brown sugar)
Juice of Half a Lime
Salt, to taste
Method – Takes 50 Minutes
1. Firstly blend all the spice paste ingredients in a food processor until they form a paste. Add the oil to a hot pan and fry the chicken chunks until they are starting to turn golden brown.
2. Add the spice paste to the pan and cook for a further 5 minutes or until the it is starting to darken, add the lemongrass, lime leaves and the water and leave to simmer for 30 minutes.
3. Once the liquid has reduced by half, add the sugar, lime juice and some salt to taste. Serve!