MUSC Instant Curry Chicken Paste 100g 即煮咖喱鸡酱

In Malaysia there are 2 distinct type of curry i.e. Indian/Mamak curry and Nonya curry and in the Northern part of Peninsula Malaysia you will find mostly the Indian Mamak version of the curry whereas from Melaka down to East Malaysia the Nonya version.Ingredients: Cooking Oil, Chilli, Lemongrass, Onion, Spices, Ginger, Sugar & Salt.Cooking Instructions:

1. Stir-fry 750g of chicken meat with 1 packet of MUSC Instant Curry Chicken Paste100g until aromatic.
2. Add in 200ml of water and 100g of potato. Bring to boil.
3. Add in a bit of salt and Ajinomoto (Optional) to taste.
4. Add in 150ml of coconut milk and cook until the chicken is tender. (Approx. 20 minutes)