for 2 servings Our crowd favorite with Malaysian twist! Who says chicken breast isn't good with curry? Let's try them out. Pintrest Print Prep 8 minsCook 10 minsTotal 18 mins Ingredients 1x2x3x1 Yoghurt Honey Chicken Breast, cubed2 stalk Lemongrass, white part only5 Bird Eye Chili3 cloves Garlic, chopped2 cloves Shallots, chopped1 tsp Turmeric powder1 Potato, cubed1 Tomato, wedged120 g Coconut Milk100 g Water2 tsp Salt1 tsp Sugar2 pcs Kaffir Lime Leaf, julienned Nutrition Facts Turmeric Chicken Curry Amount Per Serving Calories 380 Calories from Fat 144 % Daily Value* Fat 16g25%Saturated Fat 12g75%Cholesterol 72mg24%Sodium 2479mg108%Potassium 1321mg38%Carbohydrates 32g11%Fiber 3g13%Sugar 5g6%Protein 29g58% Vitamin A 635IU13%Vitamin C 51mg62%Calcium 53mg5%Iron 5mg28% * Percent Daily Values are based on a 2000 calorie diet. EquipmentFrying Pan Steps to Prepare Pan fry the chicken cubes until golden brown. Set aside.Pan fry the potato cubes until golden brown. Set aside.Use the same pan, sauté lemongrass, bird eye chili, shallots, garlic until fragrant.Add in the chicken, potato, tomato and turmeric powder. Keep sauté.Add in the water, coconut milk and stir evenly.Add in the seasonings and close the lid. Simmer for 10 minutes.Sprinkle a touch of kaffir lime leaf as garnishing.