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Pandan Chicken

A traditional favourite.
Cuisine: local
Keyword: chicken, local, pandan chicken, side dish


  • 3 Chicken breasts cut into square pieces
  • Pandan/ Screwpine leaves washed and dried
  • Toothpicks
  • Oil for shallow frying


  • 200 ml coconut milk
  • 1 teaspoon curry powder/ turmeric powder
  • 1 tablespoon fish sauce
  • 3 stalks lemongrass use the end parts
  • 1 red onion chopped roughly
  • 2 garlic cloves
  • 2 fresh red chillies
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoon salt
  • 1 teaspoon white pepper
  • A bunch of coriander


  • In a blender, add all the ingredients for the marinade above and blend till you have a smooth paste.
  • Place the chicken in a large sandwich bag and pour in the marinade.
  • Rub it around making sure the chicken gets all the marinade. Leave it in the fridge overnight or for at least 3 hours.
  • When you want to cook it, drain the chicken of its marinade and take each piece and wrap it around with the pandan leaves. You may choose to wrap it completely or leave the sides exposed like I did.
  • Secure it with toothpicks.
  • Heat oil in pan for shallow frying, when its hot, drop in the pandan covered chicken.
  • Fry till the leaves have just about lost its green hue. But this depends also on the size of your cut chicken.
  • Take out the toothpicks before serving. Eat with white rice. To eat, just unwrap the leaves.