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Ramadan Recipes: Curry Chicken

Preparation Time: 35 mins
Serves: 4


  1. 400g chicken leg, boneless, skin removed

  2. 2 onions, quartered

  3. ½ tsp chilli powder

  4. ½ tsp turmeric powder

  5. 1 tsp curry powder

  6. 1 tsp ginger

  7. 2 cloves garlic, crushed

  8. 1 green capsicum, sliced

  9. 1 red capsicum, sliced

  10. ¼ tsp salt

  11. ¼ tsp pepper

  12. 1 tbsp sunflower oil

  13. 480g low-fat evaporated milk

  14. 4-5 curry leaves


  1. Rub the chicken leg with salt.

  2. Heat oil in a non-stick wok, stir-fry the onions for 1 minute.

  3. Add chilli powder, turmeric powder, curry powder, curry leaves, ginger and garlic. Cook gently for 1–2 minutes.

  4. Add chicken and fry on all sides until golden.

  5. Add the evaporated milk and capsicums, and bring to a boil. Then, lower heat to simmer covered for 15–20 minutes or until chicken is cooked.

  6. Serve hot with brown rice or wholemeal bread.

Nutrition Information

  1. Energy: 364 kcal

  2. Protein: 39g

  3. Total fat: 12.8g

  4. Carbohydrates: 22.2g

  5. Dietary fibre: 2g

Towards a healthier lifestyle insyaAllah!

More healthy recipes by HPB at: https://www.healthhub.sg/

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