[Malaysia & Singapore] Chicken Curry<\/h1><\/div><\/span><\/div><\/div>[vc_row_inner][vc_column_inner width=”1\/4″]<\/div>Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
Serving: 6 – 8 person<\/strong><\/p>\n200ml Emma UHT Coconut Cream 24%<\/p>\n
100g cooking coconut oil (CCO)<\/p>\n
1kg chicken<\/p>\n
2 potatoes (cut in cube)<\/p>\n
1 packet curry paste<\/p>\n
200ml water<\/p>\n
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<\/div>Preparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
Step 1<\/strong><\/p>\nHeat up oil and fry the potatoes. Once done, drain the oil and set aside<\/p>\n
\nStep 2<\/strong><\/p>\nMix curry paste and chicken with the potatoes. Stir fry for 5 minutes<\/p>\n
\nStep 3<\/strong><\/p>\nAdd 200ml water and boil for 15 – 20 minutes or until the chicken is cooked.<\/p>\n
\nStep 4<\/strong><\/p>\nTurn to low heat and add Emma UHT Coconut Cream 24%, simmer for 5 minutes<\/p>\n
[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”fadeIn”][vc_column][vc_row_inner css=”.vc_custom_1599116963632{margin-top: 30px !important;}”][vc_column_inner][vc_separator][vc_column_text css_animation=”none”]<\/p>\n
Products used in this recipe:<\/strong><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″]
\t\t\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″]\t\t[vc_single_image image=”4453″ img_size=”full” alignment=”center”][vc_column_text]<\/p>\nEmma Coconut Cream 1L, 24% Fat<\/span><\/h4>\nIngredients: <\/strong>Fresh Coconut Cream, Water, Stabiliser (Plant Based Guar Gum E412, Xanthan Gum E415<\/p>\n[\/vc_column_text]\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″]
\t\t\t\t<\/div><\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_row_inner css=”.vc_custom_1594264825037{margin-top: 30px !important;margin-bottom: 72px !important;}”][vc_column_inner][vc_separator][vc_column_text css_animation=”zoomIn”]<\/p>\nShare this post:<\/p>\n
Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
Serving: 6 – 8 person<\/strong><\/p>\n 200ml Emma UHT Coconut Cream 24%<\/p>\n 100g cooking coconut oil (CCO)<\/p>\n 1kg chicken<\/p>\n 2 potatoes (cut in cube)<\/p>\n 1 packet curry paste<\/p>\n 200ml water<\/p>\n [\/vc_column_text][vc_empty_space height=”20″][\/vc_column_inner][vc_column_inner width=”3\/4″] Step 1<\/strong><\/p>\n Heat up oil and fry the potatoes. Once done, drain the oil and set aside<\/p>\n Step 2<\/strong><\/p>\n Mix curry paste and chicken with the potatoes. Stir fry for 5 minutes<\/p>\n Step 3<\/strong><\/p>\n Add 200ml water and boil for 15 – 20 minutes or until the chicken is cooked.<\/p>\n Step 4<\/strong><\/p>\n Turn to low heat and add Emma UHT Coconut Cream 24%, simmer for 5 minutes<\/p>\n [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”fadeIn”][vc_column][vc_row_inner css=”.vc_custom_1599116963632{margin-top: 30px !important;}”][vc_column_inner][vc_separator][vc_column_text css_animation=”none”]<\/p>\n Products used in this recipe:<\/strong><\/p>\n [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″] Ingredients: <\/strong>Fresh Coconut Cream, Water, Stabiliser (Plant Based Guar Gum E412, Xanthan Gum E415<\/p>\n [\/vc_column_text]\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″] Share this post:<\/p>\nPreparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
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\nEmma Coconut Cream 1L, 24% Fat<\/span><\/h4>\n
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