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Curry Chicken

Updated: Oct 17, 2023

Curry Chicken


Level: Make your mom proud.


  • 1 packet of Donald & Lily’s Paste

  • 200-250 ml thick coconut milk (add in water depending on consistency preference)

  • 4 chicken thighs, cut into 3 pieces each

  • 2 crushed lemongrass stalks (a must have!)

  • 4 potatoes (peeled and cut into halves)

  • 2 tomatoes (optional), each cut into 4 quarters

  • Salt & sugar to taste

  • Dry spices : 2 star anise and 1 cinnamon stick (this is optional- if too lazy, omit)

  • 3-4 sprigs of curry leaves


1) In a pot saute the dry spices with a little oil and add crushed lemongrass and one packet

of Donald and Lily Rempah Paste

2) Add in potatoes and chicken cuts

3) Add any stock of your choice or water, just enough to cover the chicken and potatoes

4) Set the fire to medium heat. Stir to avoid burning the paste.

4) Once chicken and potatoes are 90% cooked, throw in the curry leaves, tomatoes

add in coconut milk, salt and sugar to taste, simmering on a slow on fire until cooked.

5) Serve hot with white rice topped with fried egg, add on to roti jala or just ‘celop’ (dip) with

bread …ooolalaaaaaa.

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