Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
15 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
30 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
6–8 pax
![Product Image](https://kimball.com.my/wp-content/uploads/2023/08/Kimball_1275x850_1.jpg)
Ingredients
- 1 Tbsp Kimball Chilli Sauce
- 2 Tbsp Kimball Oyster Sauce
- 2 Tbsp Oil
- 15 Nos Bird’s eye chilli, blend finely
- 2 inch Fresh turmeric, blend finely
- 1.2Kg Chicken, cut into 18-20 pcs
- 3 Stalks Lemongrass, bruised
- 500ml Coconut Milk
- 250g Potato, cut into 1,5” cube
- 3 Pcs Tamarind slice
- 2 Pcs Turmeric leaves, thinly sliced
- ½ Tsp Salt
Method
- Heat up oil in a pan and fry the chicken until lightly browned.
- Add the blended ingredients, lemongrass, coconut milk and potato. Bring to a gentle boil then turn down the heat to medium high.
- Stir occasionally until chicken is fully cooked. Then, add in tamarind slice, turmeric leaves, salt and all Kimball sauces.
- Stir until well combined and bring to a boil for 5 minutes. Ready to serve.