Coconut Curry Chicken Bar Recipe

Fusion cuisine · 286 calories

Coconut Curry Chicken Bar recipe

About this recipe

Coconut Curry Chicken Bars combine the rich, creamy flavors of Southeast Asian coconut curry with the convenience of a portable snack. Perfect for busy professionals, these savory bars are packed with tender chicken, aromatic spices, and a hint of sweetness for a satisfying treat.

Ingredients

  • 500 G Chicken Breast Steaks 500g Garlic Butter
  • - Ktc Coconut Milk 400ml
  • 6 Each Golden Yolk Eggs 6 Pack
  • - Greenfields Ground Coriander
  • 100 G Jumbo Garlic 100g
  • - Ginger - 100g
  • 500G Natco Unrefined Jaggery, 500G
  • 120 G Blue Dragon Panko Breadcrumbs 120g
  • - Jalpur Curry Powder
  • 400 g Trs Turmeric Powder 400G
  • - Light Soy Sauce
  • 1 Ltr Ktc Sunflower Oil
  • NaN Tate & Lyle Dark Soft Brown Sugar

Instructions

  1. 1. Preheat your oven to 180°C (350°F) and line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
  2. 2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the diced chicken and cook for 6-8 minutes until fully cooked and lightly browned, stirring occasionally.
  3. 3. Add the minced garlic and grated ginger to the skillet and sauté for 1 minute until fragrant.
  4. 4. Stir in the curry powder, turmeric, and ground coriander, cooking for another 2 minutes to toast the spices.
  5. 5. Pour in the coconut milk and soy sauce, then add the brown sugar. Simmer for 5 minutes until the sauce thickens slightly, stirring frequently.
  6. 6. Remove the skillet from heat and stir in the breadcrumbs and beaten eggs until evenly combined. This mixture will bind the bars together.
  7. 7. Transfer the mixture to the prepared baking dish, pressing it down firmly and evenly with a spatula to create a compact layer.
  8. 8. Bake in the preheated oven for 20 minutes, or until the edges are golden and the center is set.
  9. 9. Remove the dish from the oven and allow it to cool for 10 minutes. Lift the bars out using the parchment paper overhang and transfer to a cutting board.
  10. 10. Slice into 8 rectangular bars and serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.