Chicken Curry with Potatoes Recipe

Name: Chicken Curry with Potatoes Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Yield: 6 people
Ingredients: 1 pack instant curry paste; 8 oz (230g) potatoes; 2 lbs (900g) chicken; 3 shallots; 2 lemongrass; 1 tablespoon oil; 2 cups water; 1/2 cup coconut milk; 1 sprig curry leaves

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4.6

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Prep Time
5 mins
Cook Time
5 mins
Additional Time
5 mins
Total Time
30 mins
Servings
6 people
Calories
246 kcal
Course
Main Course
Cuisine
Malaysian

Chicken Curry with Potatoes Recipe

Kelsey Carr

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Chicken curry with potatoes is a common chicken curry in Malaysia. This easy chicken curry recipe takes 30 minutes from start to finish.

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Ingredients

Servings

1 pack instant curry paste 8 oz. or 250 g
8 oz (230g) potatoes peeled
2 lbs (900g) chicken 4 drumsticks and 4 thighs or 4 leg quarters
3 shallots peeled and sliced thinly
2 lemongrass use the white parts only, pounded
1 tablespoon oil
2 cups water
1/2 cup coconut milk
1 sprig curry leaves optional

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Instructions

Cut the chicken into pieces, leaving the bone in. If you prefer boneless chicken, then debone the chicken.
Heat a deep pot and add the oil. Sauté the sliced shallots until aromatic or lightly browned. Add the curry paste to the pot and stir until fragrant. Add the chicken and lemongrass, stirring for 1 minute before adding the water.
Cover the pot and reduce the heat to medium. Bring the curry chicken to a boil, then lower the heat. Add the potatoes and simmer for about 20 minutes, or until the chicken becomes tender. Add the coconut milk and bring it to a boil. Serve hot.
Alternatively, you can let the chicken sit overnight before adding the coconut milk the next day. This method ensures that the chicken is very tender and aromatic, as the flavors have time to develop overnight. Serve the chicken curry the following day if you use this method.

Notes

Malaysian curries taste different compared to Thai curries. First of all, we don't use fish sauce and sugar in Malaysian curries. Also, Malaysian curries are not as rich and milky as we use much less coconut milk, so the tastes of the various spices really shine through.
Hence, Malaysian curries are more spice-laden and aromatic in my opinion. According to my Indian friends, Malaysian curry is closest in taste to Indian curry.
You can buy Instant curry paste on Amazon. This is the brand I use.

Nutrition Information

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Serving 6people Calories 246kcal (12%) Carbohydrates 8g (3%) Protein 15g (30%) Fat 17g (26%) Saturated Fat 9g (45%) Cholesterol 54mg (18%) Sodium 63mg (3%) Fiber 1g (4%) Sugar 1g (2%)