Yellow Curry Chicken



  • 4 chicken whole leg, cut into bite size
  • 400ml M&S Coconut Milk
  • 200g sweet potatoes, peeled and cut into bite size
  • 4 tbsp fish sauce
  • 100g palm sugar, cut
  • 2 lemongrass, bruised
  • 4 tbsp cooking oil
  • 1 cup water
  • 1 tbsp chili paste
  • 1 large red onion
  • 8 cloves garlic
  • ½ fresh turmeric, thumb sized
  • ½ ginger, thumb sized (grinded until fine)
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp fennel powder
  • ½ tsp white peppercorn powder (mix together)
  • Mix yellow curry paste together with spice mix. Heat cooking oil in wok and saute with bruised lemongrass until fragrant.
  • Add in chicken pieces and stir fry for 3 minutes until chicken is well mixed with the spices. Add in sweet potatoes, fish sauce, palm sugar and water.
  • Simmer chicken for 20 minutes or until chicken is tender. Add in M&S Coconut Milk and cook over medium heat for another 3 minutes (do not allow it to boil).

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