Dry Curry Chicken – 干炒咖喱鸡

This is another dish that is just made to be eaten with rice. The flavours in this dish definitely packs a punch. The fragrance from the rempah is the most important element in this dish paired with the “lemak” from the coconut milk, it definitely melts your heart coming home to this dish after a long day. Not to mention it’s so tasty and so easy to make!

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  • Servings: 4 pax

  • Time: 45 minutes

  • Skill: Easy


  1. 4 pieces Kaffir lime leaves

  2. 3 pieces Bay leaves

  3. 1 stalk Lemongrass

  4. 1 piece Turmeric leaf

  5. 5g Galangal

  6. ½ tsp Coriander powder

  7. 150ml Coconut milk

  8. 100ml Water

  9. 8 pieces of Chicken wings

  10. Ingredients

    Chili paste:

    1. 10 pieces Red Chilies (diced)

    2. 3 pieces Candlenuts

    3. 2 cloves Garlic (sliced)

    4. 10g Ginger

    5. 5g Turmeric

    6. 10 pieces Shallots (sliced)

    7. 1 tsp Salt

    8. 1 tbsp Cooking oil


    1. Add all rempah ingredients in a blender and blend until smooth.

    2. Heat pan with cooking oil, stir-fry chili paste & galangal, kaffir lime leaves, bay leaves, lemongrass, turmeric leaves, coriander powder until fragrant.

    3. Add in water and reduce to half & add coconut milk.

    4. Add in chicken and coat with sauce. Cook for 30 minutes, flipping chicken occasionally.

    5. Cook until slightly dry and serve.

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