How To CookMarinate chicken chunks with CHNG Kee’s Light Soya Sauce and corn flour for about 15 mins. Cook potatoes, and put aside. Heat up CHNG Kee’s Curry Paste with cooking oil, and add inadd marinated chicken and cooked potatoes to stir-fry for about 2 mins. Add water and salt, and simmer till the chicken is cooked. Add coconut milk to boil, and serve.
| Ingredients- 1 tbsp CHNG Kee’s Light Soya Sauce
- 120 gm (1/2 jar) CHNG Kee’s Curry Paste
- 500 gm potato (peeled and sliced)
- 2 tbsp cooking oil
- 600 ml water (boiling)
- 150 ml coconut milk
- 2 tsp salt
- 1 tsp corn flour
- 1.2 kg chicken meat (cut into chunks)
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