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CHNG Kee's Sauce(s) Used:

• CHNG Kee’s Curry Paste

Cooking Method

1. Marinate chicken pieces with sugar, salt, corn flour for 30 mins.

2. Fry marinated chicken pieces for a few minutes, and drain oil to set aside.

3. Fry potatoes for a few minutes, and drain oil to set aside.

4. Heat cooking oil, and stir-fry chilli paste and CHNG Kee’s Curry paste together for a few minutes.

5. Add water to chicken and bring to boil.

6. When gravy is boiling, add potatoes and chicken, and simmer till chicken is cooked.

7. Add coconut milk and full cream milk to bring to boil, and serve hot.

Ingredients

• 1 Jar (240 ml) CHNG Kee’s Curry Paste
• 1 kg Potatoes (Peeled & cut into large cubes. Deep fry for few minutes)
• 50g Oil
• 500g Chilli Paste
• 2L Water
• 2 kg Chicken Thigh (Chopped pieces)
• 400 gm Coconut Milk
• 200 gm Full Cream Milk
• 15 gm Sugar
• 10 gm Salt
• 2 tbsp Corn Flour