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

Recipe Ingredient

  • 600g chicken, chopped into bite-sized pieces
  • 1 onion, sliced
  • 2 cardamom seeds, split
  • 3 tbsp oil
  • 5cm piece cinnamon stick
  • 3 cloves
  • 1 sprig curry leaves
  • Juice of 1 lime
  • ½ cup water
  • Salt to taste
  • Grind, then combine with a little water to make a paste:
  • 2½ tbsp meat curry powder
  • 2 tbsp chilli boh
  • ½ tsp ground ginger
  • 3 cloves garlic
  • 1 stalk lemon grass, thinly sliced
  • 2 candlenuts


  1. Put oil onion, cardamom seeds, cinnamon stick, cloves and curry leaves in a microwave-safe casserole. Fry uncovered on power high for 1½ to two minutes until fragrant.
  2. Remove casserole from the microwave, stir in the ground ingredients and cook on power high for 1½ to two minutes, uncovered.
  3. Add in chicken and fry uncovered on power high for three more minutes.
  4. Remove casserole from the microwave and add water. Cook covered on powder medium for 15 minutes or until chicken turns tender.
  5. Squeeze lime juice over the dish and add salt to taste. Cover and cook again on power high for one to two minutes. Serve curry with rice or bread.

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