Chilli Rating

Mild

No Chilli

Chilli Rating

Medium

Chilli Rating

Hot

Vegan

Serves

Serving Suggestion:

2 spring onions, chopped to garnish.

Ingredients

400g Panggang Paste

‍

1.5kg diced chicken thigh

‍

200g tinned chopped tomatoes

‍

200ml tinned coconut milk

‍

200g sliced white onion

‍

500g peas

‍

1 teaspoon turmeric powder

‍

½ teaspoon salt

‍

2 spring onions, chopped to garnish

Method

1. Rub chicken pieces with turmeric and salt; leave to marinate for at least 30 minutes. Deep fry until cooked; set aside.

‍

2. Separately stir fry onions until soft and golden. Add Panggang Paste; stir fry until fragrant.

‍

3. Add tinned tomatoes and coconut milk; simmer until sauce thickens. Add cooked chicken; mix well.

‍

4. Garnish and serve.

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