Curry Chicken


  • 200ml oil
  • 100g Spice Paste (Basic Rempah)
  • 50g tomato paste
  • 40g chilli paste
  • 50g curry powder
  • 5g kaffir lime leaves
  • 10g curry leaves
  • 4 whole chicken thighs, cut into pieces
  • 500ml Kara UHT Coconut Cream
  • 500ml water
  • 3 potatoes cut into 3cm cubes
  • 1½ tsp salt
  • 2 tbsp sugar

Spice Paste (Basic Rempah)

  • 200g shallots
  • 30g garlic
  • 90g lemongrass
  • 80g galangal
  • 40g ginger
  • 20g belacan
  • 50g candlenuts (buah keras)
  • 1 tsp turmeric powder


some –

  • fried shallots
  • red chillies
  • coriander leaves


  1. Prepare Spice Paste: In a high-speed food processor, add all ingredients according to sequence and blend into a fine paste.
  2. Heat up oil, fry Spice Paste until fragrant. Add chilli paste and fry until fragrant. Add tomato paste and curry powder, and fry briefly. Add curry leaves and kaffir lime leaves, stir fry until fragrant.
  3. Add chicken and potatoes, stir evenly. Add Kara UHT Coconut Cream and water. Bring to a boil, and simmer for 20-30 minutes until potatoes are tender and chicken is cooked. Season with salt and sugar.
  4. Garnish and serve.

Serving portion: 4 persons

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