- 1/2 kilo deboned chicken fillets (thigh part)
- 2 teaspoon of curry powder
- half can of coconut can milk (1 can for 1 kg chicken)
- 2-3 teaspoon fish sauce (patis)
- 2 teaspoon of condensed milk
- Mix all the above ingredients, and marinate over night or at least 20 minutes.
- Cut into bite size cubes.
- Wrap in pandan leaves and deep fry, until leaves color changes.
- Serve with any sweet chilli sauce.
Source: Asian Food Fusion
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