Recipe from Malaysian by Betty Saw


  • 1.5kg whole chicken, cut into bite-sized pcs
  • 3 tbsp cooking oil
  • 2 onions, peeled and diced
  • 2 tsp salt
  • 250ml coconut cream
  • 375ml coconut milk
  • 1-2 limes, juice only

Ingredients to be ground into Paste:

  • 15 red chillies, roughly chopped
  • 15 shallots, peeled, roughly chopped
  • 4 cloves garlic, peeled, roughly chopped
  • 2.5cm knob fresh turmeric, peeled, roughly chopped
  • 10 candlenuts
  • 5 x 2.5cm pc belacan (dried prawn paste)
  • 4 stalks lemongrass, white part only, finely chopped



    Serves 6
    Prep time ±40 mins
    Cook time ±45 mins
    Total time ±85 mins
total time


  1. Heat oil in a wok or deep pan on medium high.
  2. Lightly brown onions with salt.
  3. Add ground ingredients and fry constantly till fragrant, abt 8-10 mins. Add a little coconut cream to prevent ingredients from sticking to wok or pan, if necessary.
  4. Add chicken and fry for a few mins.
  5. Then add coconut milk and cover over low heat till chicken’s tender, abt 12-15 mins.
  6. Add remaining coconut cream and aloow liquid to return to boil.
  7. Add lime juice.
  8. Serve hot with plain rice or roti jala or roti paratha or bread.

If I remember correctly, the curry’s a deeper colour – dark red to almost brown.. maybe I’ve added too much turmeric and coconut cream or I didn’t fry the paste long enough.. Gotta try it again.. It’s good; spicy and goes really well with rice.. 🙂


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