Paprik Chicken Recipe

Hey guys! Welcome back to another recipe sharing on my blog. Today I will be sharing one of the common favourites which are Paprik Chicken or more commonly known as Ayam Paprik in Malay.

The recipe I’m sharing has a bit of a Tom Yam touch. A bit sour due to the Tom Yam cube. A bit sweet due to the sauces mix. Finally a touch of bittersweet due to the capsicum. You can change to the veggie of your choice otherwise the rest is part of the flavour equation.

After cooking, I gave 1 portion to my neighbour. I and my wife took a portion each yesterday. Today my wife brought with her an extra portion to share with her friend. There is still balance for a good 2 or 3 portions. So estimated this recipe is able to cater for at least 6 to 8 people.

Equipment Needed

• Non-stick wok or medium stainless steel pot
• Frying pan or deep fryer
• Food blender
• Spatula

In order to make it easier to digest, I have grouped the ingredients for you to prepare before we start cooking. Are you ready? Let’s GO!

Group A

2 pcs Chicken breasts (Diced into bite-sized pieces)

1 tbsp UTUT Babas Tumeric powder

1 tsp salt

Group B

2 Medium Red Onion

2 cloves Garlic

1 cm Ginger

Group C

1 pcs Lemongrass (Smashed slightly to allow the flavour out when cooking)

4 pcs Kaffir lime leaves

4 pcs Chilli padi (Used whole, remove the stalk)

2 tbsp Blended chilli paste

Group D

2 tbsp Maggi chilli sauce

1 tbsp Habbal’s sweet soya sauce

1 tbsp Oyster sauce

1 pcs Knorr Tom Yam cube

2 cups of water

Group E

4 pcs Long beans (Cut into 1.5 to 2-inch lengths)

1 pcs Carrot (Cut into 1.5 to 2-inch strips)

1 pcs Capsicum (Remove seeds and white inner flesh. Diced)

Salt to taste

Preparation

Taking the ingredients in Group A, combine them together and give the chicken breast a good rub. Set it aside and allow it to marinate.

Blend the ingredients in Group B into a smooth paste then set aside.

Combine the sauces in Group D into a bowl and set aside.

Let’s Start Cooking Paprik Chicken

1. Heat up some oil in a frying pan or deep fryer and fry the marinated chicken breasts in Group A until golden brown. Avoid frying too long as this will cause the meat to be dry. Once done set aside.
2. Heat up some oil* in a wok or pot then add in Group B and Group C. Fry the ingredients over low heat until oil starts to separate.
3. Once oil separates, add in Group D. Use the water to get any excess sauces on the bowl into the pot. Give it a good stir. Maintaining the low heat, cook until oil starts to separate.
4. Finally add on all the ingredients in Group E and the fried chicken breasts of Group A. Give it a good stir. Add salt to taste.
5. Once the veggies are cooked, it’s ready to be served! 🙂

*I’m using a medium stainless steel pot so I pour oil until the base is covered.

Sorry guys for this recipe there’s no image other than the thumbnail. I was so aroused by the aroma at point 2 that I just wanted to complete cooking the dish. Frankly, upon completing cooking the dish, to me, the flavour is on point.

You may choose to add sugar or salt to suit your tastebuds. Alternatively, you can add more water to dilute the gravy if it’s too sweet. This dish can be enjoyed with just a plate of plain rice or accompanied with a chilli padi onion omelette. Simply delicious!

Hope you guys had fun cooking this dish! See you guys in the next one! 🙂