• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 1 chicken whole leg, chopped into bite-sized pieces
  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 250ml coconut milk
  • 400g tapioca
  • 500ml water
  • ¼ tsp turmeric powder
  • ½ tsp ground black pepper
  • 2 stalks curry leaves
  • 5 tbsp oil
  • Spices (A)
  • 1 tbsp coriander seeds
  • 3 tbsp grated fresh coconut
  • 5 dried chillies, soaked and seeded
  • Spices (B)
  • 2 tbsp meat curry powder
  • 1 tsp chilli powder
  • 2 stalks lemongrass, lightly bruised
  • 1 tsp mustard seeds
  • 2 stalks curry leaves


  1. Marinate chicken with light soy sauce and sesame oil for 30 minutes. Shallow fry marinated chicken in 3-4 tablespoons oil in a heavy-based pan until cooked through. Dish out and set aside.
  2. Peel tapioca and cut into bite-sized pieces. Combine with water, turmeric powder, ground black pepper and curry leaves in a saucepan and cook to a boil. Reduce the heat and simmer for 10-15 minutes until tapioca is tender.
  3. Dry-fry coriander seeds until fragrant. Add grated coconut and continue to fry until coconut is dry. Remove and put into a food processor. Add soaked dried chillies. Blend into a fine paste.
  4. Heat oil in a deep saucepan. Mix the meat curry powder and chilli powder together and add enough water to mix into a paste. Combine with the other spices (B). Fry over low heat until fragrant. Put in chicken and coconut milk. Let it simmer uncovered for 10-15 minutes. Add tapioca and cook until gravy is fairly thick and dry.
  5. Serve the dish with hot plain rice.

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