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

Recipe Ingredient

  • 450g chicken thighs, cut into bite-size pieces
  • 200g tapioca, skinned and cut into 5cm thick slices
  • Spice:
  • 2 tbsp fish curry powder (mixed with water into a paste)
  • 1 tbsp meat curry powder (mixed with water into a paste)
  • 2cm piece cinnamon stick
  • 1 star anise
  • 1 stalk lemon grass, smashed
  • 1 stalk curry leaves
  • Ground:
  • 25g shallots
  • 3 cloves garlic
  • 2cm piece ginger
  • 2cm piece galangale
  • 3 tbsp oil
  • 150ml plain yoghurt or general santan
  • Seasoning:
  • 1 tsp salt to taste
  • 1/2 tsp sugar or to taste
  • 1 tsp chicken stock granules


  1. Heat oil in a kuali until hot and fry ground ingredients and spice ingredients until fragrant and oil separates.
  2. Add chicken and tapioca and continue frying for three to four minutes; add yoghurt. Simmer over low heat for 20-25 minutes, stirring frequently until meat is tender, tapioca is cooked and gravy turns fairly thick. Dish out and serve hot.

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