Curry Chicken

I always thought curry chicken was a chore to make but with a ready made curry paste, it was actually much easier than I thought. I used the Dancing Chef Yellow Curry Paste together with the Ayam Brand Trim Coconut Milk with 45% less fat so that makes a healthier curry without compromising the taste.

19055725_10154859340037675_7845091861100709372_o Ingredients

  • 3-4 Holland potatoes  (150g)
  • 6 – 8 pieces of chicken wings & drumlettes (300g)
  • 1 yellow onion sliced
  • Curry leaf (optional)
  • 200 ml Ayam Brand Trim coconut milk
  • 300 ml water
  • 1 packet Dancing Chef Yellow Curry Paste


  1. Peel potatoes and cut into cubes. Soak in water until ready to cook
  2. Place water, coconut milk and curry paste in pan and heat until boiling.
  3. Add in potatoes and boil for 10 mins
  4. Add in the chicken, curry leaf and onion and simmer for another 10 – 15 minutes until chicken is cooked
  5. Serve with rice, prata or toasted baguette

Note: The potatoes can also be boiled in water for 10 mins to cook them first before adding but I figured easier to do everything in one pot.



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