Malaysian Spicy Fried Chicken


This dish is one of my childhood favourites! It’s easy and it doesn’t have many ingredients to make it delicious. I have to be honest, it wasn’t quite like my Mum’s – the onions need to be cooked a little longer so they begin to caramelise; it gives the dish another depth of flavour. I really love how simple it is to put together, and there is a squeeze of fresh lemon juice that just makes it even more amazing. There isn’t much to it which makes it pretty healthy if you don’t go overboard on the rice. I used chicken thigh cutlets because I don’t think chicken breast would be nice and juicy and flavorful – which I think is important! But, it is easily adaptable depending on your tastes. Here is the recipe, I don’t put too much chilli powder but that can also be adapted to your liking.

Malaysian Spicy Fried Chicken

Serves 6

  • 6 chicken thigh cutlets
  • 4 brown onions, sliced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp ground chilli
  • 2 tsp ginger, minced
  • 2 tsp garlic, crushed
  • 1 cinnamon stick
  • 2 TBS fresh lemon juice

Season the chicken thighs generously with salt and pepper. Fry in a little olive oil over a high heat until browned and then set aside. In the same pan, add the onions, spices, ginger and garlic. Fry until the onions are browned. Add the chicken back in with the lemon juice and cook uncovered for 15 minutes or until the chicken is cooked through. Serve with rice and salad.



Chicken with Bacon, Mushrooms and Peas


My favourite dinners are ones that are quick, really delicious and leave enough for lunch the next day. This is one of those dishes. I tend to eat low-carb at night, it just seems to work with my body better especially with sleep and getting up in the morning. Eating low-carb means that I fill up on protein and LOTS of vegetables.

The night before I took this photo, I served it with steamed broccoli and carrot. I had leftovers so for lunch I made a little salad. Here is the recipe.

Chicken with Bacon, Mushrooms and Peas

Makes 6 serves

  • 6 chicken thighs (I use skinless cutlets)
  • 200g bacon, diced
  • 400g sliced mushrooms
  • 100g peas
  • 250g Philadelphia cooking cream (I use light)
  • 1 TBS wholegrain mustard

Season and brown the chicken pieces in a little olive oil over a high heat. Set aside. Fry the bacon and mushrooms until cooked and add the chicken pieces back in. Stir in the cooking cream and the mustard. Simmer until the chicken is mostly cooked, and add the peas for the last few minutes so it gently steams without being overcooked.

Serve with steamed veggies and salad. Comes to 370 calories per serve (approximate).