Malaysian Pineapple Chicken Curry with Nyonya Lacy Pancakes

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0% would make this recipe again

Submitted by Jiak Chin Koh (BC)

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Ingredients

1 onions, chopped 200 g
1 tbsp canola oil 15 mL
2 tbsp white flour (all purpose) 16 g
1 tsp curry powder 3 g
1/2 tsp ground ginger 1 g
1/2 dried chili peppers 0.2 g
1/8 tsp salt
1 1/2 cup soy beverage, unsweetened, fortified 375 mL
1 chicken breasts, boneless, skinless, cubed 300 g
4 slices canned pineapple, unsweetened 150 g
1 eggs size large
1/2 cup soy beverage, unsweetened, fortified 125 mL
1/2 cup white flour (all purpose) 65 g
1 tsp canola oil 5 mL

Method

Malaysian Pineapple Chicken Curry
  1. Sauté onion in 1 tbsp of vegetable oil until tender. Stir in 2 tbsp of flour, curry powder, ginger powder, chili powder and salt. Slowly add 11⁄2 cups of rice beverage, stirring constantly.
  2. Add chicken and pineapple. Stir until curry thickens and chicken is cooked.
Nyonya Lacy Pancakes
  1. Beat egg thoroughly, add 1⁄2 cup of rice beverage & mix in bowl.
  2. Put 1⁄2 cup of flour in another bowl. Add the liquid steadily into the middle of the flour while mixing with a wooden spoon. Stir until batter is free of lumps.
  3. Heat and grease a non-stick pan lightly with 1 tsp of vegetable oil. Ladle batter into pan, moving ladle back and forth to form a pancake with perforated appearance. Cook until set and pale golden underneath, then flip and cook the other side.

Observations

Curry can be made ahead of time while pancakes are best made just before serving.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher

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