Malaysian Chicken Curry
1/2 chicken or 2 large chicken breasts
1 packet Master Tean's Malaysian Chicken Curry Paste
2 large potatoes - cut into large chunks
Fried tofu balls / tofupok
2 cloves garlic
100 ml coconut milk (note: original calls for 200ml)
1.5 cups water
1. Saute onions and garlic.
2. Add in chicken, potatoes and tomatoes. Mix curry paste in well. Add water and mix evenly. Cover pot and leave to cook for about 10-15 minutes, stirring once in a while.
3. Add in coconut milk and tofupok. Mix and leave to cook for another 5 minutes or so.