Curry Chicken – without coconut milk

Chicken Curry with Coconut Milk


Blend together to form a wet paste (A)
3 cloves garlic
1/2 of a large onion, diced
2 stalks lemon grass, slice only the white part
5 pcs candlenuts
1 thumb size ginger, diced
2 tablespoons veg oil

2 tablespoon chili paste – soak (deseeded) dried chili and boil until soft then blend with some water
then measure out 2 tablespoon (if lazy to do this part, just use store bought chili paste)

Mixed together to form a wet paste (B)
3 tablespoon meat curry powder
1 tablespoon coriander powder
1/2 tablespoon cumin powder
1/2 tablespoon fennel powder
1/2 tablespoon turmeric powder
3-4 tablespoons water

1/2 chicken, chopped
3 potatoes, cubed
1 large tomatoes, wedged
3 sprigs curry leaves
Enough oil to cook
Water about 1 cup or enough to cover chicken to simmer

Salt, sugar and knorr chicken powder to taste


1. Heat up a sauce pan or wok with 3-4 tablespoons of oil (make sure enough oil or the paste will stick to pan). Put in A and stir fry until slightly brown then add in chili paste and curry leaves. Fry for a minute then add in B. Fry another minute until everything is mixed.
2. Add in chicken and fry until the meat whitened. Then add tomatoes and potatoes and stir again. Add in enough water to cover the chicken. Stir to mix evenly.
3. It is important to season your curry at this point to allow the chicken to absorb the flavor. Add in 1 tsp of salt, sugar and chicken powder. Mix to combine and bring to a boil then lower the heat and allow the curry to simmer for about 30 minutes or until potatoes is cooked. Stir occasionally to prevent burning the bottom.
4. Scoop out and serve hot.

Serve with pandan nasi lemak and sambal petai, so good!

Served with pandan nasi lemak and sambal petai, so good!


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