Serves 4; Preparation time 30 mins; Cooking time 1.5 hrs

  • 700g chicken thigh fillet (or chicken pcs), cut into chunks
  • 2 large yellow onions, peeled, halved & finely sliced
  • 3 potatoes, peeled, cut into small chunks
  • 2 medium tomatoes, quartered
  • 100ml water
  • 3 tsp salt or to taste
  • 3 tbsp sunflower oil

Ingredients to be blended into paste:

  • 2 medium red onions, peeled, roughly cut
  • 15-20 pcs dried chillies, deseeded & soaked for 10 mins in hot water, cut into smaller pcs
  • 1/2 tbsp oil


  1. Heat oil on medium fire.
  2. Put in sliced onions and fry till fragrant, abt 10 mins.
  3. Add in chicken, potatoes and chilli paste. Stir to mix and cook for abt 10 mins.
  4. Add in tomato puree, tomatoes and water and let it simmer on low heat for abt 45 mins.
  5. Add in salt and stir till well mixed.
  6. Once chicken and potatoes are cooked, dish up and serve with white rice.

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