Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- l chicken, cut into bite sizes
- 2 tbsp chilli paste
- 4 cloves garlic, ground
- 1/2 tsp mustard
- 1/2 cup tamarind juice
- sugar, salt to taste.
- 1/2 cup oil
Directions
Half fry chicken in hot oil. Remove and set aside. Heat oil in pan, add chilli paste, garlic, mustard and stir fry till oil floats from paste, adding a little water at a time so that the paste does not burnt. Put in chicken and stir a while. Pour in tamarind juice, salt and sugar to taste. Allow to simmer until chicken is cooked. If the paste gets dry add a little water every now and then. Serve with hot rice.
Category:Malaysian Recipes
Category:Malaysian Meat Dishes