Recipe from “Malaysian Favourites” by Periplus Mini Cookbooks


  • 1 whole chicken (abt 1.5kg), cut into serving portions or 1 kg chicken pieces
  • 1 tsp salt
  • 1 tsp turmeric powder
  • oil for deep-frying
  • 1 star anise
  • 2 cloves
  • 1 cinnamon stick (abt 2cm)
  • 250ml thick coconut milk
  • 60ml coconut cream (I replaced with 60ml water)
  • 3 tsp concentrated tomato paste
  • 1 tsp sugar, or to taste
  • 1 tsp salt, or to taste

Ingredients for Spice Paste:

  • 10-15 dried red chillies, sliced and soaked in hot water to soften
  • 8 shallots, peeled and chopped
  • 3cm fresh ginger, peeled and chopped
  • 2 cloves garlic, peeled and chopped



    Serves 4-6
    Prep time 40 mins
    Cook time ±20 mins
    Total time ±60 mins
total time


  1. Pat chicken pieces dry with paper towel and put into a bowl. Sprinkle with salt and turmeric and toss to mix well. Set aside for 5 mins.
  2. Put all ingredients for spice paste into a blender and blend to a smooth paste.
  3. Heat oil in a deep wok till very hot. Deepfry or shallowfry chicken pieces, a few at a time, till golden brown and crisp, abt 4-5mins. Drain chicken on paper towels. Reserve 2 tbsp oil from wok and pour out rest of oil.
  4. Reheat remaining oil in a wok or deep pan and stirfry spice paste, star anise, cloves and cinnamon stick over medium-low heat for abt 4mins.
  5. Add coconut milk, coconut cream (or water), tomato paste, salt and sugar and bring to the boil, stirring occasionally.
  6. Add chicken pieces and simmer another 5 mins.
  7. Taste and add more sugar and salt, if desired.
  8. Serve hot with plain rice or yellow rice.

This is really yummy.. I had the leftover sauce with some bread and coffee.. Very satisfied..


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