Welcome to Kara


	PENANG CHICKEN WITH DOUBLE CREAM

				Ingredients: • 200gm boneless chicken leg, sliced • 1gm fresh basil, sliced finely • 1gm red chilli, finely sliced • 1gm roasted nut, crushed • 20gm celery, sliced • 5gm cauliflower • 2gm sweet basil • 1gm garlic, peeled, minced • 5ml canola oil • 2 pinches salt • 2 pinches white pepper crushed Penang sauce • 10gm red curry paste • 100ml Kara Coconut Cream • 5gm malt sugar • 2gm crushed nut • 2 pinches salt • 2 pinches white pepper Garnish • 5ml Kara Coconut Cream • 1gm basil, deep fried

	Method:
	Penang sauce: Stir in all ingredients in a pot and bring to the boil; continue boiling until sauce thickens. Marinate the chicken with salt and pepper and bring to rest for 30 min. Blanch the chicken, cauliflower and celery. Heat up canola oil in a non-stick pan. Add in garlic, chilli, basil and the pre-blanched ingredients; cook till fragrant. Add in panang sauce and bring to the boil. Drizzled with Kara Coconut Cream and garnish with deep fried basil. Serve hot with rice. Serving portion: 1 person \| Preparation time: 12 mins
	Go to Dessert Menu Go to Savoury Menu