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Vegetarian Malaysian Curry sauce made with potatoes. This curry sauce is made with generous quantity of coconut cream. It tasted great with roti canai and even with some plain rice. I also added some green peas to add some protein to the dish.


23 serving

Total time

40 minutes




  • 2 potatoes (Medium , peeled and diced)
  • 1 onion (Small , chopped)
  • supermarket roast chicken, approximately 200g once shredded
  • 2 cloves garlic (, miced)
  • 1 star anise
  • 1 cinnamon (" piece)
  • 1 cup coconut milk
  • 1 tsp chili powder (Red (adjust as per taste))
  • 1 tsp curry powder ((I used SB curry powder))
  • 1 cup vegetable stock
  • to taste Salt


  1. Heat 1tbsp oil in a pan, add onion and cook till translucent.
  2. Add cinnamon stick, star anise, curry powder and chili powder. Cook for 30 seconds.
  3. Add potatoes and cook for 2~3 minutes. Stir in the stock and cook till potatoes are tender. Stir in the coconut milk and green peas; simmer for 3~4 minutes. Serve hot with roti canai.
  4. View the recipe instructions at Cook's Hideout

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