• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Curry Paste:
  • 30g dried red chili, seeded, soaked
  • 250g peeled shallot
  • 20g peeled garlic
  • 20g belacan
  • 20g coriander seed
  • 1 tsp cumin powder
  • 1 tsp fennel powder
  • Other Ingredients:
  • 1 to 2 pcs star anise
  • 2 to 3 pcs clove
  • 1 to 2 pcs cinnamon stick
  • 100g cooking oil
  • 15 to 20 curry leaf
  • 12g Salt
  • 1.5kg whole chicken, cut bite size
  • 500g local potato, cut bite size
  • 500g water
  • 200g Anchor UHT Extra Yield Cooking Cream


  1. Cut whole chicken into desire size. Marinate with salt for at least 30mins in chiller.
  2. With a blender, finely blend all paste ingredients.
  3. Heat oil in wok/pot, and sauté dry spices until fragrant. Add in blended paste and sauté until fragrant, add curry leaf and continue to sauté for 2 - 3 mins.
  4. Toss cut chicken in paste and cook for a while, add in potato and water, Simmer until chicken is tender and potatoes are cooked.
  5. Lastly, add Anchor Extra Yield Cooking Cream and seasoning. Continue to cook until gravy reach the desire consistency.

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