Chicken Paprik Recipe
Servings: 6-8
- 50 ml cooking oil
- 1 large red onion (120 gm) - sliced
- 3 cloves garlic (20 gm) - chopped
- 2 lemongrass (white part only) - bruised
- 10 red bird's eye chillies - cut in halves
- 2 tbsp chilli powder OR dried chilli paste
- 3 kaffir lime leaves
- 2 tbsp oyster sauce
- 3 tbsp ketchup
- 3 tbsp chilli sauce
- 350 ml water
- 200 gm cauliflower
- 150 gm carrots
- 100 gm baby corn
- 100 gm long beans
- 10 cherry tomatoes
- 1 tsp salt - adjust to taste
- 1tsp sugar - adjust to taste
(A) MARINADE:
- 750 gm boneless chicken thighs
- 1 tsp salt
- 1 tsp sugar
- 1 tsp white pepper powder
- 1 tbsp light soy sauce
- 1 tbsp corn flour
DIRECTIONS:
1. Add all ingredients (A) in a mixing bowl. Mix well, cover the bowl with a cling wrap and let chicken marinate in the fridge for 15-20 minutes.
2. Heat oil in a wok on medium flame.
3. Add onions and lemongrass. Stir fry until onions are softened.
4. Next, add garlic and chillies. Fry until fragrant (1-2 minutes).
5. Add chilli powder / chilli paste. Fry until oil separates.
6. Add lime leaves, oyster, chilli and tomato sauce. Mix well.
7. Add marinated chicken, stir-fry for 10 minutes or until chicken are cooked.
8. Add water. Stir and bring to a simmer.
9. Add vegetables. Cover the wok with a lid and let cook for 5 minutes, or until vegetables are just tender.
10. Lastly, add tomatoes, salt and sugar. Cook for another 1 minute and off the heat.
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