Chicken Curry with Potatoes
Chicken curry with potatoes is a common chicken curry in Malaysia. This easy chicken curry recipe takes 30 minutes from start to finish.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 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. Add the curry paste to the pot and stir until fragrant. Add the chicken and lemongrass, stirring for 1 minute before adding the water.
- 3
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.
- 4
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.