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