Directions

To Cook

1. Heat oil in a wok over medium heat. Add in chicken, potatoes and curry kapitan paste. Stir fry for 10 mins.
2. Add water and simmer on low flame for 15 mins.
3. Add salt, fresh lemon juice and coconut milk. Bring to a boil and let it simmer for 10 mins.
4. Serve hot with steamed rice or roti canai. Garnish with red chillies if desired.