• 1 large onion or 3 large shallots, roughly chopped
  • 5 large chopped garlic cloves
  • 4 tsp Spice Tree Organics Malaysian Curry powder
  • 3 tsp cumin powder
  • 1.5 lb chopped boneless chicken, or one small skinless bone-in chicken, cut into pieces
  • 1 tbsp tomato paste (or 1.5 tsp shrimp paste)
  • 3/4 cup coconut cream
  • 3/4 cup water
  • salt, to taste
  • 3 tbsp cooking oil
  • 1 large potato, cut into large pieces
  • Optional: 1 small lemongrass stalk chopped, 1 stalk curry leaves


In a food processor, add the onion/shallots, garlic cloves, tomato (or shrimp) paste, lemongrass (if using) and all the spices. Pour in 1 tbsp of cooking oil and pulse until a thick paste forms.

In a thick bottomed pot, add the remaining oil. Saute the spice paste and let it cook for 5-10 minutes, until the oil separates from the paste. Add in the chicken pieces and stir to combine. Cook for 3-4 minutes. Add in coconut cream, water, salt, and curry leaves, if using, and the potatoes. Simmer until chicken is cooked through and sauce is thick. Serve with roti canai and steamed rice.