I love Malaysian food very much. I like this recipe because it is very easy to make.
Cut chicken into bite size. Heat the oil in a pan. Add in garlic and onion and sweat for 5 minutes. Add in the chilli paste and fry for 2-3 minutes.
Add in ground spices and bay leaves Fry for 1 minute.
Add in chicken, potato and coconut cream. Mix well. Bring to the boil. Cover and simmer gently for 30 minutes until the sauce thicken.
Serve with freshly steamed rice. Garnish with chopped coriander leaves and chopped green chilli.
The chicken must be simmer very gently to give the succulent taste
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