Ingredient and Portion
Curry Chicken 咖喱鸡
Submit Recipe
Chang Cheng Curry Chicken Paste
Chicken (cut into pieces) - 1.3kg
Potato (cut into cubes) - 500g
Curry Leaves - a few pieces
Water - 600ml
Thick Coconut Milk or Fresh Milk - 150ml
Chicken (cut into pieces) - 1.3kg
Potato (cut into cubes) - 500g
Curry Leaves - a few pieces
Water - 600ml
Thick Coconut Milk or Fresh Milk - 150ml
Method
1. Mix chicken with Chang Cheng Curry Chicken Paste and marinate well.
2. Slightly pan fry potatoes and add in curry leaves to stir fry till fragrant.
3. Add in chicken and stir constantly till half cooked.
4. Divide water into three portions and pour in gradually.
5. Simmer over lower heat for approximately 25 minutes till cooked.
6. Add in thick coconut milk or fresh milk and stir well. Ready to serve.
2. Slightly pan fry potatoes and add in curry leaves to stir fry till fragrant.
3. Add in chicken and stir constantly till half cooked.
4. Divide water into three portions and pour in gradually.
5. Simmer over lower heat for approximately 25 minutes till cooked.
6. Add in thick coconut milk or fresh milk and stir well. Ready to serve.
Tips
Chang Cheng Curry Chicken Paste
Chang Cheng’s collection of Culinary Pastes features traditional flavours that combine local flair with Chinese cuisines, and provide a choice for every appetite and occasion.
Chang Cheng’s collection of Culinary Pastes features traditional flavours that combine local flair with Chinese cuisines, and provide a choice for every appetite and occasion.
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