• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 400g chicken, cut into bite-size pieces
  • 3 shallots, lightly smashed
  • 2 cloves of garlic, lightly smashed
  • 15 curry leaves
  • 2 pandan leaves, cut into 5cm lengths
  • Spices:
  • 1 tbsp chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp chopped Chinese parsley roots
  • 1/8 tsp ground black pepper
  • 1 tbsp light soy sauce
  • 1 tbsp sugar
  • 1 tbsp Nampla fish sauce


  1. Combine spice ingredients with the shallots, garlic, curry leaves and pandan leaves. Stir to mix thoroughly. Add chicken pieces and blend well. Store in a clean plastic container in the refrigerator to marinate for three to four hours, preferably overnight.
  2. Heat oil in a wok, then add the chicken pieces, curry leaves and pandan leaves to deep-fry until chicken is cooked and tender. Dish out, drain well and serve.

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