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Chicken Curry with Potatoes

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
Cook Time 20 minutes
Total Time 25 minutes
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.