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Our Recipes

Asian Style Chicken Curry with Orange, Cinnamon, Star Anise and Sherry

This aromatic curry is filled with chicken and spice, and all things nice

Serves: 4-6

Preparation time: 15 minutes

Cooking time: 35 minutes


  • 2 x 800grams (approx.) Lilydale Portions
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 4 eschallots, finely chopped
  • 1 tablespoon finely grated ginger
  • 1 small red chilli, deseeded and finely chopped
  • 2 tablespoon Kecap Manis
  • 2 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 2 teaspoon finely grated orange rind
  • 2 tablespoon orange juice
  • 1 1/2 cups chicken stock
  • 3 cinnamon quills
  • 3 star anise
  • 10 shallots, finely sliced
  • Vermicelli


  1. In a large frying pan, heat oil over medium heat and cook chicken on both sides until golden brown. Remove from pan. In same pan, cook the garlic, eschallots, ginger and chilli stirring for 1-2 minutes until garlic is golden.
  2. Pour in combined Kecap Manis, vinegar, sugar, fish sauce, orange rind and juice, stock cinnamon and star anise. Bring to boil, stirring. Return chicken to pan, skin side down in a single layer. Simmer for 12-15 minutes, turning halfway during cooking.
  3. Serve topped with shallots over vermicelli
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Our Recipes
Our Recipes