Chicken Curry with Potatoes

There’s nothing quite like a hearty bowl of Chicken Curry with Potatoes on a chilly evening. I remember the first time I had this dish; it was during a family gathering at my grandmother’s house. The aroma of spices filled the air, and the vibrant colors of the curry were simply irresistible. As I took my first bite, the flavors danced on my palate, a perfect blend of tender chicken and soft potatoes, all enveloped in a rich and savory sauce. Every spoonful was a warm hug, reminding me of the love and care that went into making it. Now, I love recreating this dish in my own kitchen, sharing it with friends and family, each bite a fond memory of those gatherings.

Ingredient List for Chicken Curry with Potatoes

Each ingredient in this Chicken Curry with Potatoes recipe plays a crucial role in creating the rich and vibrant flavors that make this dish special. The spices bring warmth and depth, while the chicken and potatoes add heartiness, making it a comforting meal. Here’s a breakdown of what you’ll need:

• 1 pack instant curry paste – This is the flavor powerhouse of the dish, providing the rich curry base that makes it so delicious.
• 8 oz. (230 g) potatoes – Peeled and cut into chunks, these add a wonderful texture and absorb the flavors of the curry.
• 2 lbs. (900 g) chicken – A mix of drumsticks and thighs gives a nice balance of tender meat and juicy flavor.
• 3 shallots – Sliced thinly, shallots add a subtle sweetness and depth to the curry.
• 2 lemongrass stalks – Using the white parts only, lemongrass brings a fresh citrus note that elevates the entire dish.
• 1 tablespoon oil – Essential for sautéing, it helps in building the flavors right from the start.
• 2 cups water – This will help in cooking the chicken and potatoes, creating a lovely sauce.
• 1/2 cup coconut milk – Adds creaminess and balances the heat from the spices.
• 1 sprig curry leaves (optional) – These add an aromatic touch, enhancing the overall flavor of the curry.

Preparation Steps for Chicken Curry with Potatoes

Now that we have our ingredients ready, let’s dive into the cooking process. Making Chicken Curry with Potatoes is straightforward, and you’ll be amazed at how quickly the flavors come together.

1. Start by cutting the chicken into pieces. If you prefer boneless, feel free to debone it. Leave the bone in for extra flavor, though!
2. Heat a deep pot over medium heat and add the oil. Once hot, add the sliced shallots and sauté until they’re aromatic and golden brown, about 2 to 3 minutes.
3. Now, it’s time to add the instant curry paste. Stir it into the pot, letting it cook for about a minute until fragrant and well combined with the shallots.
4. Add the chicken pieces to the pot, followed by the lemongrass. Give everything a good stir, ensuring the chicken is coated in the curry paste.
5. Pour in the water, mixing it well. Bring the mixture to a boil, then reduce the heat to medium-low.
6. Cover the pot and let it simmer. This will allow the chicken to cook through and absorb all those wonderful spices.
7. After about 10 minutes, add the potatoes into the pot. These will cook quickly and soak up the curry flavor.
8. Continue to simmer the curry for approximately 20 minutes, or until the chicken is tender and cooked through. Stir occasionally to ensure nothing sticks.
9. Once the chicken is tender, pour in the coconut milk and stir well. Bring it back to a gentle boil.
10. Finally, taste your curry and adjust seasoning if necessary. Serve hot, and if you want, let the flavors develop overnight for an even richer taste.

Pro Tips and Tweaks

Making Chicken Curry with Potatoes is an enjoyable process, and here are some pro tips to elevate your dish even further.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to enjoy again.
• Freezing: This curry freezes beautifully. Portion it out and freeze for up to three months for quick meals later.
• Pairing: Serve your curry with fluffy rice or warm naan bread to soak up the delicious sauce.
• Vegetarian Option: Substitute the chicken with chickpeas or tofu for a plant-based version of the curry.
• Herbs Enhancements: Fresh herbs like cilantro or green onions can add a refreshing pop of flavor when sprinkled on top before serving.
• Cookware Choice: A heavy-bottomed pot or Dutch oven works best for even cooking and preventing burning.

Great Combinations for Chicken Curry with Potatoes

Serving Chicken Curry with Potatoes can be as fun as making it! Here are some fantastic combinations and ideas for serving:

• Steamed Rice: White or brown rice is a classic choice. The fluffy grains soak up the rich curry sauce beautifully.
• Warm Naan: Soft naan bread is perfect for scooping up the curry. Consider garlic naan for an extra flavor boost.
• Fresh Salad: A simple cucumber and tomato salad with a squeeze of lime adds a refreshing contrast to the rich curry.
• Occasions: This dish is great for family dinners, gatherings, or even meal prep for busy weeknights.
• Seasonal Pairing: Pair with a light beverage like iced tea or a refreshing lemonade to balance the spices.
• Storage Suggestions: Ensure leftovers are stored properly in the fridge and consumed within 3 days for the best taste.

FAQ

Conclusion

The wonderful thing about Chicken Curry with Potatoes is that it combines comfort, flavor, and family tradition all in one dish. It’s a recipe that not only satisfies hunger but also warms the heart with its rich flavor and aroma. I encourage you to try making this at home and share it with your loved ones. You might just create your own family memories around this delicious curry that will be cherished for years to come.

Chicken Curry with Potatoes

The ultimate comfort food, Chicken Curry with Potatoes is a warm and hearty dish that’s perfect for family dinners. This easy weeknight dinner bursts with flavor, bringing together tender chicken and soft potatoes in a rich, aromatic curry. Make it tonight for a meal that will leave everyone satisfied!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Malaysian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pack instant curry paste
• 8 oz potatoes peeled
• 2 lbs 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

Equipment

• Wooden Spoon
• Peeler
• Large Pot
• Skillet
• Chef's Knife
• Saucepan

Method

 

1. Cut the chicken into pieces, leaving the bone in. If you prefer boneless chicken, then debone the chicken.
2. Heat a deep pot and add the oil. Sauté the sliced shallots until aromatic or lightly browned.
3. Add the curry paste to the pot and stir until fragrant.
4. Add the chicken and lemongrass, stirring for 1 minute before adding the water.
5. Cover the pot and reduce the heat to medium. Bring the curry chicken to a boil, then lower the heat.
6. Add the potatoes and simmer for about 20 minutes, or until the chicken becomes tender.
7. Add the coconut milk and bring it to a boil. Serve hot.
8. Alternatively, you can let the chicken sit overnight before adding the coconut milk the next day.

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.
• Buying Guide: You can buy instant curry paste on Amazon. This is the brand I use.

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.