Chris's Chicken Tomato

    40 minutes

    I used to eat this food in hawker stalls Malaysia for my lunch. It's more like Malaysian Malay food. There is so much yum food in Malaysia, food modified and create new taste over the years in Malaysia. Thanks to our multi cultural background from our 3 main races, Malaysian Chinese, Malay and Indian.


    New South Wales, Australia
    4 people made this

    Serves: 2 

    • 1 tablespoon canola oil
    • 1 red onion, sliced
    • 200g chicken fillet
    • 2 kaffir leaves
    • 3 big truss tomato, sliced
    • 1 lemongrass stalk
    • 2 cups warm water
    • 1 teaspoon coriander powder
    • 1 teaspoon turmeric powder
    • pinch of black pepper
    • 1 tablespoon brown sugar
    • pinch of salt
    • 11/2 tablespoon fish sauce
    • 1 fresh chilli
    • 3 celery leaves

    Preparation:10min  ›  Cook:20min  ›  Extra time:10min marinating  ›  Ready in:40min 

    1. Heat the oil in the wok or pan till hot. Add in onion to fry till fragrant. Add in chicken fillet and kaffir leaves and fry for 3 minutes.
    2. Add in tomato, lemongrass and pour 2 cups of warm water and cover the lid till boiling. Add in coriander, turmeric, black pepper, sugar, salt, fish sauce and stir a bit.
    3. Add in celery and chilli for dressing and serve with steamed rice.

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