Pandan Chicken with Green Curry

Name: Pandan Chicken with Green Curry
Yield: 5 Servings
Cuisine: Malay
Ingredients: 450 g Chicken chop, cut into bite-sized; 100 g Coconut milk; 1/2 tsp AJI-NO-MOTO® Umami Seasoning; 1/2 tsp Fish sauce; Enough Oil for deep frying; 20-30 pcs Pandan leaves; 3 Green chillies, deseeded; 5 Green bird chillies, deseeded; 3 cloves Garlic; 3 Lemon grass; 2 slices Galangal; l tsp Kaffir lime zest; 2 sprigs Coriander roots/stem and leaves; 1/2 tbsp Ground coriander; 1/2 tbsp Ground cumin; 1/2 tsp White pepper; 1/2 tsp Turmeric powder; 2 tbsp Cooking oil

1 hour 30 minutes

5 Servings

Recipe Description

An appetizing chicken recipe that is rich in the aroma of pandan leaves and also delicious if sautéed.

Nutrition Value in 1 Serving

Calories

276.2 kcal

Carbohydrate

5.46 g

Protein

21.48 g

Fat

18.68 g

Sodium

179.86 mg

Ingredients

450 g	Chicken chop, cut into bite-sized
100 g	Coconut milk
1/2 tsp	AJI-NO-MOTO® Umami Seasoning
1/2 tsp	Fish sauce
Enough	Oil for deep frying
20-30 pcs	Pandan leaves

Ingredients A: green curry paste

3	Green chillies, deseeded
5	Green bird chillies, deseeded
3 cloves	Garlic
3	Lemon grass
2 slices	Galangal
l tsp	Kaffir lime zest
2 sprigs	Coriander roots/stem and leaves
1/2 tbsp	Ground coriander
1/2 tbsp	Ground cumin
1/2 tsp	White pepper
1/2 tsp	Turmeric powder
2 tbsp	Cooking oil

Method

Combine all ingredient (A) and blend well.
Marinade the chicken with (A), coconut milk, AJI-NO-MOTO® and fish sauce for at least an hour.
Divide the chicken into portions and wrap with the pandan leaves.
Heat oil and deep fry the chicken. Serve hot.

Tips: This recipe can be stir-fried in a wok. No need to wrap but cut 3 - 4 pcs of pandan leaves into 4 cm length and stir fry the chicken in it.

Tips

With the application of AJI-NO-MOTO®, it is able to reduce about 37% of sodium while maintaining the same deliciousness of the dish.