Serves: 5 / Prep time: 15 minutes / Cooking time: 1 hour



900 grams whole chicken

4 plump garlic cloves, crushed

1 medium onion, divided into 4

1 tablespoon whole black pepper

12 Curry leaves

2 piece big pandan leaf

2 tablespoon chicken stock / 2 Maggie cubes

1/2 teaspoon pepper powder

Salt to taste

Enough water to cover the chicken in a medium pot

3 big Potatoes cubed

2 Carrots, cubed


1-Put the chicken, onion, garlic, whole pepper, curry leaves, pandan leaf and chicken stock into a medium pot. Pour water and start cooking.

2-Boil gently until water reduces to 4 by 3 skimming any foam and oil that rises to the surface, now add potato and cook until potatoes are half cooked then add carrots, once the vegetables are tender add pepper powder and adjust salt.

3-Cook until flesh loosens from the bones. Serve hot with basmati rice, extra chilly and some lime.

Note: You can add any kind of vegetable you prefer. For me potato, carrot and kankun leaf is perfect. But at the moment I don’t have kankun.

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