This Malaysian version of Indian chicken curry is beautifully aromatic and fragrant with just the right amount of spice.
500g chicken thigh (4cm pieces)
½ tsp Salt
2 medium size cooked potatoes
1 tsp Yeo's Sesame Oil
1 can Yeo's Malaysian Mild Curry Sauce
This recipe is flexible; you can replace the chicken with any meat of your choice. If you want that extra South East Asian twist, just add 50ml of coconut milk at step 4
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