Dhal Curry Chicken

Tested Recipe with Slight Adjustment Adapted from Koh Sai Ngo’s A Taste of Kampung

Dhal Curry Chicken


300g boneless & skinless chicken breast (cut into bite-sized pieces)

3 potatoes (peeled and sliced)

30g yellow lentils (soaked for ½ hour and cooked)

2 tbsp tamarind juice

2 tomatoes (cut into pieces)

150ml coconut milk

2 inches cinnamon stick

4 cloves

30g margarine


1 tbsp sugar

½ tsp salt

Blended ingredients:

20g dried chillies (soaked)

100g shallots (peeled)

2 tbsp meat curry powder

10g garlic (peeled)

1 inch turmeric

2 inches young ginger

Preparation Instructions:

  1. Heat up margarine, stir-fry cinnamon stick, cloves and blended ingredients until fragrant.
  2. Add chicken and potatoes, stir-fry until cooked and tender. Add lentils and tomatoes, toss well.
  3. Lastly, add coconut milk, tamarind juice and seasonings, cook over low heat for few minutes.

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