Ingredients
Method
- Put 1 packet of instant chicken curry paste, 1.5kg chicken pieces, and 2 potatoes (cut into wedges) into the wok.
- Mix and fry for 5 minutes under medium heat.
- Add in 250ml to 500ml water and simmer under low heat for 15 minutes or until the meat and potatoes are cooked.
- Add in 100ml coconut milk, stir well and bring to a quick boil. Served hot
Notes
1. Simmer for an extra 5 to 10 minutes if you use chicken with bones
** Nutritional value is for reference and estimates only, it may not be accurate. Please refer to our Nutrition Disclaimer.