Combine all "chicken" rice ingredients inside a pot and fill with water to the first joint in your finger. Boil then reduce to simmer until no more bubbles, then turn off.

Rip tofu into bite sized, irregular pieces. Salt and place in nonstick pan on low heat, flipping frequently until brown (could take up to 1 hour, but you don't need to get it all the way, if you don't want to).

Add Kari Ayam paste, brown onion and garlic to a medium pot and dry fry on medium heat until fragrant. Add in the rest of the ingredients on that list, stir, cover and cook until potatoes are tender (approx 20-25 minutes).

Serve one bowl of rice with the curry, garnish all with green onion, cilantro and fried onion.