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Malaysian/Singaporean inspired spicy chicken something

Ben Pitts

For Dinner


Published on

20 minutes to prepare and 30 minutes to cook

Serves 4


3 Chicken Maryland pieces (or equivalent weight of thighs & drumsticks - approx 1kg)
2 Tablespoon oil
1 large onion, finely sliced
Small packet of fresh baby corn cobettes, halved
3-4 cloves garlic, crushed
4 cm piece of ginger, grated
1 teaspoon hot chilli powder
1 teaspoon turmeric
140g tomato paste
1 cup water


Remove skin from the Maryland pieces & remove excess fat.
Separate the Maryland pieces at the thigh bone
Mix the chilli & turmeric powders with a few tablespoons of water to form a paste & set aside.
Gently fry the onion, garlic & ginger until the onion is translucent.
Add the spice paste mixture and fry for a few minutes until fragrant.
Add the chicken pieces & fry until they change colour all over and are coated with the onion/spice mixture.
Add the tomato paste and water and bring to a boil.
Reduce heat to very low, cover & simmer for 20mins, adding water as necessary if the sauce evaporates before the chicken is cooked.
Add the baby corn & simmer for a further 10mins.
Serve with boiled potato or steamed rice.


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  • avatar

    Sounds great Ben! Did you invent this one yourself?