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 curry paste; 8 oz (230g) potato; 2 lbs (900g) chicken; 3 shallot; 2 lemongrass; 1 tablespoon neutral cooking oil; 2 cups water; 1/2 cup coconut milk; 1 prig curry leaves

User Reviews

4.6

95 reviews

Excellent

Prep Time
5 mins
Cook Time
20 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 uses bone-in chicken pieces simmered with curry paste, shallots, lemongrass, and tender potatoes in a broth enriched with coconut milk. The balance between aromatic spices and creamy coconut creates a gently spiced curry with tender chicken and soft potatoes. This dish is hearty and fragrant, suitable for serving warm with rice.

Description

This Malaysian-style Chicken Curry with Potatoes starts by sautéing shallots and curry paste to release their aromas before adding chicken pieces and lemongrass. The chicken simmers in water until tender, alongside chunks of potato that absorb the spices. Coconut milk is stirred in towards the end, lending a subtle creaminess that contrasts with the spices without overwhelming them. The curry features layers of flavor from the paste and lemongrass, providing a fragrant and mildly spiced profile. Using bone-in chicken helps enrich the broth. The dish is usually served hot with rice, making it a comforting meal. Letting the chicken marinate overnight before adding coconut milk can deepen the flavors and tenderness.

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Ingredients

Servings

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

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Instructions

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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 curry differs from Thai curry by using less coconut milk and no fish sauce or sugar, allowing spices to stand out more.
For more tender and aromatic results, the chicken can be marinated overnight before finishing the curry with coconut milk and serving the next day.
Instant curry paste is convenient and readily available online for an authentic flavor base.

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%)