Kari Kapitan

1 hr



Richer, thicker and drier than the usual curries – this dark orange gravy brings about that delectable harmony of traditional Chinese and Malay flavours all into one hearty dish. However, regardless of how appetizing it is, curry may not be the most waist friendly option due to the frightening amounts of cream used.
So bring down those calories easily with greek yogurt! Coconut milk is commonly used to achieve that rich creamy texture in curries but consuming too much of it might ruin your weight loss regime. Without abandoning the classic creamy thick consistency, Farmers Union greek yogurt delivers that added bonus of essential proteins, calcium and vitamins. The subtle tanginess and sweet taste of greek yogurt blends well with the rich flavours of lemongrass and kaffir lime leaves.
Marinating with turmeric powder draws out the moisture from the chicken, making its meat wonderfully silky and succulent. After frying, take that crispy, juicy chicken thigh for a soak in the curry mixture and let that harmonious blend of flavours permeate right into the meat. Make sure to watch your mixture, keep it hydrated by adding extra water or tamarind paste to prevent your curry mixture from burning.
Simple and easy to prepare for large groups, pair this low-calorie chicken curry with steamed rice or naan bread. Let your taste buds set sail with this delightful aroma of spices, infused in the tangy flavours of curry.
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Adjust Servings
1.2 kg chicken thighs (cut into 2)
2tsp turmeric powder
1tsp salt
2large red onions (sliced)
200g Farmers Union Greek Style Yogurt
5kaffir lime leaves
2stalks lemongrass
1tbsp gula Melaka
1tsp salt
4tbsp crispy fried shallots
4sprigs mint leaves
50g cashew
50g milk
200ml water
½tbsp tamarind paste
2tbsp oil
Oil for deep frying
150g shallots
10g garlic
10g ginger
15g galangal
10g turmeric
2stalks lemongrass
50g red chillies
10g dried chillies
10g toasted belacan
15g candlenut
50ml oil



Marinate 1.2kg chicken thighs with 2 tsp turmeric powder and 1 tsp salt overnight.
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Blend rempah ingredients into fine paste.
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Blend 50g cashew and 50ml milk into a fine paste.
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Jullienne 3 kaffir lime leaves and bruise 2 lemongrass.
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Mix 200ml water with ½ tbsp tamarind paste. Strain. Discard seed. Set aside.
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Heat oil for deep frying. Fry marinated chicken thighs until golden brown. Drain and set aside.
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Heat 2 tbsp oil in a wok on medium heat. Fry 2 large red onions until soft.
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Add blended rempah and 2 bruised lemongrass. Fry until oil separates from the rempah.
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Add in the fried chicken along with 2 kaffir lime leaves. Pour in 200g Farmers Union Greek Style Yogurt, 200ml water tamarind mixture and cashew milk paste.
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Season with 1 tbsp Gula Melaka and 1 tsp salt. Cover and simmer until chicken is cooked, around 15 to 20 minutes
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Stir in 3 julienned kaffir lime leaves and 3 tbsp crispy fried shallots before serving
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Garnish with a sprinkling of crispy fried shallots and mint leaves.
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