Cooking Ingredients:
1.5 kg Chicken chunks  (season with 1 tsp of  curry powder + salt)
125 g Chef Justin’s Nonya Chicken Curry Paste
300 g Potatoes cut into chunks
400 ml Water or chicken stock
280 ml Coconut milk
4 g Chicken powder
6 g Salt
1 Pandan leaf

Cooking Instructions:

1. Sear chicken chunks with oil until lightly colour, then add in Chef Justin’s Nonya Chicken Curry Paste and continue to cook on gentle fire for 1minute, follow by water and coconut milk. 

2. Bring to a boil, add pandan leaf, season with chicken powder and salt to taste.

3. Simmer for 25 minutes, then add in potato wedges and continue to simmer for 20 minutes.

4. Serve with steamed rice.

Chef Notes: For thicker texture use less water.

Nutrition Facts (Serving Size: 32g)

Calories / Energy: 160 kcal. Total Fat: 15 g   (19%). Saturated Fat: 7 g   (34%). Trans Fat: 0 g. Cholesterol: 10 mg   (3%). Sodium: 280 mg   (12%). Total Carbohydrate: 4 g   (2%). Dietary Fiber: 2 g   (6%). Total Sugars: 2 g. Includes Added Sugars: 0 g   (0%). Protein: 2 g. Vitamin D: 0 mcg   (0%). Calcium: 46 mg   (4%). Iron: 2 mg   (10%). Potassium: 90 mg   (2%)

*Percent Daily Values are based on a 2,000-calorie diet.

Ingredients:

Palm Oil, Spices, Lemongrass, Shallots, Shrimp Paste, Garlic, Turmeric, Chilli, Galangal, Ginger

Product does not contain pork or lard. Gluten Free.