[Malaysia & Singapore] Chicken Curry


Serving: 6 – 8 person

200ml Emma UHT Coconut Cream 24%

100g cooking coconut oil (CCO)

1kg chicken

2 potatoes (cut in cube)

1 packet curry paste

200ml water

Preparation Methods

Step 1

Heat up oil and fry the potatoes. Once done, drain the oil and set aside

Step 2

Mix curry paste and chicken with the potatoes. Stir fry for 5 minutes

Step 3

Add 200ml water and boil for 15 – 20 minutes or until the chicken is cooked.

Step 4

Turn to low heat and add Emma UHT Coconut Cream 24%, simmer for 5 minutes

Products used in this recipe:

Emma Coconut Cream 1L, 24% Fat

Ingredients: Fresh Coconut Cream, Water, Stabiliser (Plant Based Guar Gum E412, Xanthan Gum E415

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