1 x Marion’s Kitchen Malaysian Curry, which includes:
MALAYSIAN CURRY PASTE
DRIED CHILLI & SPICE
1 tbsp vegetable or canola oil
800g (about 1.7 lb) chicken thigh fillets, cut into roughly 4cm (1 ½ inch) cubes
3 medium potatoes (about 300g or 10 oz), quartered
Heat oil in a saucepan over medium-high heat. Fry my Malaysian Curry Paste for about a minute or until it starts to smell yummy. Then add chicken pieces and cook for about 3 minutes until the chicken starts to change colour.
Now’s the time to add my creamy COCONUT MILK, ½ cup of water and your potatoes. Stir to combine.
Add the DRIED CHILLI & SPICE. Cover with a lid, turn the heat down to medium-low and simmer for 30 minutes. Remove the lid and gently simmer for a further 10 minutes to thicken up the sauce. Enjoy!