MAIN COURSES >> CHICKEN SPECIALITIES
Spicy. Very spicy. Very very spicy.THAI
32) Thai Traditional Curry
119.-
(Red 
, green , yellow , massaman )
, green , yellow , massaman )Chicken fillet with vegetables, curry and lemon grass in coconut milk.
33) Kai-Him-Ma-Pan
119.-
Chicken fillet with cashew nuts, onion and mushrooms.
34) Train Kai Yang
119.-
Southern style chicken with honey and pepper in ginger sauce.
35) Fanaeng Kai
119.-
Chicken fillet with vegetables and peanut sauce.
INDIA
36) Goan Chicken Vindaloo
119.-
Chicken fillet with garlic and coconut in spicy tomato sauce.
37) Murg Badam Korma
119.-
Chicken fillet cooked in cashew nut gravy.
38) Chicken Tikka Masala
119.-
Chicken fillet cooked in thick Masala gravy.
39) Murg Makhani
119.-
Roasted chicken fillet cooked in tomato gravy with butter and cream.
CHINESE
40) Sweet and Sour Chicken
119.-
Chicken fillet with onion, capsicum, tomato, pineapple and green peas in sweet and sour sauce.
41) Garlic Chicken
119.-
Chicken fillet with onion, capsicum and chinese cabbage in hot garlic sauce.
42) Peking Chicken
119.-
Deep fried chicken in sweet and sour sauce with chilly and garlic.
43) Ging Tou Chicken
119.-
Crispy sliced chicken in honey and chilly sauce.
44) Oyster Chicken
119.-
Sliced chicken with mushrooms, onion and carrot in oyster sauce.
45) Singapore Chicken
119.-
Sliced chicken with celery, chilly and cashew in curry sauce.
46) Kung Po Chicken
119.-
Diced pieces of chicken fillet in bell pepper, dry chilly, cashow nuts, chick beans, garlic.
47) Yu Hsiang Chicken
119.-
Stir fried pieces of chicken fillet with eggplant and garlic in soya-chilly sauce.
