Cooking Ingredients:

• 1.5kg Chicken chunks  (season with 1 tsp of  curry powder + salt)

• 125g Chef Justin’s Nonya Chicken Curry Paste

• 300g Potatoes cut into chunks

• 400ml Water or chicken stock

• 280ml 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, followed 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.