500g chicken parts (we love to use chicken leg pieces)
150g Batu Lesung Classic Curry Spice Paste (1 packet)
1 large potatoes, cut into 3cm pieces
125g coconut milk
250g water
1 teaspoon sea salt


For the Chicken Curry

Combine all the ingredients together.  Bring to a low simmer and cook for 45 minutes. Season with a little more salt if you need to.

Serve piping hot with stacks of your leftover/frozen prata. THE perfect breakfast for the whole family on a lazy Sunday.