There are many variations of chicken curry in Malaysia: Indian, Chinese, Nyonya, Malay, but chicken curry with potatoes is possibly the most common chicken curry in Malaysia. Everywhere you go where curries are served, you will probably find this type of chicken curry.
For the Nyonyas in Penang, chicken curry is especially popular and often served with nasi kunyit (coconut milk and turmeric-infused sticky rice). In fact, there is a Nyonya ritual that celebrates the first month of a new born baby. Called “mua guet” or 满月 in local dialect, this celebration comes complete with a nice food package–in the old days, the food package was packed in a delicate and beautiful Nyonya sia na (wood basket) –that contains chicken curry, nasi kunyit, and a few other goodies…(get chicken curry with potatoes recipe after the jump)
I often make chicken curry here in the US and I love serving the chicken curry with roti canai (I buy the frozen ones from Asian food stores). As there are no spice vendors here so I rely on my favorite instant curry paste which is made in Penang.
If you like to make chicken curry from scratch, then try out my other chicken curry recipe.
Ingredients:
1 pack instant curry paste (8 oz or 250 grams)
8 oz peeled potatoes
4 chicken leg quarters (4 drumsticks and 4 thighs or 2 lbs chicken)
3 shallots (peeled and sliced thinly)
2 lemongrass (use the white parts only, pounded)
1 tablespoon oil
2 cups water/500 ml (use less water if you want thicker curry or more if you want more curry sauce)
1/2 cup coconut milk (100 ml)
Some curry leaves (optional)
Method:
Cut the chicken into pieces. Leave the chicken bone-in. If you prefer boneless chicken meat, then debone the chicken.
Heat up a deep pot and add the oil. Saute the sliced shallots until aromatic or light brown in color. Add the curry paste into the pot and stir until aromatic. Add the chicken meat and lemongrass. Stir for 1 minute before adding the water.
Cover the pot and lower the heat to medium. Bring the curry chicken to boil and then lower the heat, add the potatoes and simmer for 20 minutes or so or until the chicken become tender. Add the coconut milk and bring it to boil. Serve hot.
Alternatively, you can leave the chicken overnight before adding the coconut milk the next day. This cooking method ensures that the chicken meat is really tender and aromatic as the flavor develops overnight. Serve the chicken curry the next day if you use this method.
Cook’s Note:
- 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.
Related Posts:
- Red Curry Recipe
- Beef Massaman Curry Recipe
- Thai Curry
- Green Curry Recipe
- Curry Popcorn (My Recipe on Asian Cocktails Cookbook)
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{ 31 comments… read them below or add one }
WOW!! You have a great looking page and great articles on food! You have found a new fan to your page. Although I am just getting started I invite you to check out my page and feel free to pick a recipe or two.
Cheers,
David
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chicken curry with potatoes is quite popular in india too as a matter of fact my dad makes one of the most delicious curries (if you like the recipe is on my blog). i am very attracted to this version here - lovely flavors!
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Yes I agree Malaysian curry similar in taste with Indian curry. Esp. with the mustard seeds. And kunyit with curry chicken and potato is very much loved.
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I am a great fan of your blog. You always have great dishes on your blog. You have inspired me created new dishes. All your food shots are very beautiful.
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In Kelantan, we also celebrate the full moon with the yellow rice and chicken curry, als there will be red egg and ang-koo kuih. Yum!
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Give me curry and roti, I am in heaven. Especially when the meat and potatoes are all mushy (word check).
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I like all kinds of curry.
When I eat this, I will mash my potatoes on a plate and ladle curry gravy over it ;p …my weird way of enjoying curry chicken.
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I love Malaysian curry with roti canai too. Bee, I can’t keep up with all of your recipes which I bookmarked. I am backlogged, and need to start making them soon!
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All - thanks for your comments.
Houston Wok and Candle Catering - thanks for your nice words.
Meeta - thanks for letting me know about your curry recipe, will check it out. I love Indian chicken curry too because there are tomatoes in them. :)
Tiga - I actually don’t like my curry potatoes mashed. Hehe. ;)
PE - yes, you will have to try my recipes and send me pictures of your creations.
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Chicken curry is very aromatic. Every time my neighbour cooks it, I could smell. So, yes, I agree that Malaysian chicken curry is very fragrant. :)
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This is the type of chicken curry I like the most. Looking at your beautiful photo makes me drool.
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I luv to eat the curry with bread. Your curry looks so appetizing!
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I love chicken curry but not a big fan of potatoes. Can I cook without the potatoes?
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almost every occasion will have the DISH . . .especially with FRIED BEEHOON . . .happy new year GIRL
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Just love this recipe, I love curry, but find most to be very hot. Thanks for the post
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looks really delicious .. Laila .. http://limeandlemon.wordpress.com
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Great article. I’m glad to have found your site.
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I just tried the recipe this evening, using the curry paste (meat version) I bought from you. Used a whole chicken cut into pieces. It turned out perfect, so aromatic and delicious. Yummy!
Will try the seafood and rendang versions soon.
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Ah, chicken with potato curry was always my favourite as a child, especially the way the skin would soak it all in and the way the potatoes would squish. I was so worried about its awesomeness, it took me two years after going vego to try it again, because I was worried vegi-fying it would not work at all.
Yours looks fantastic.
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My father-in-law brought back some curry powder for me from his favourite place in Malaysia. I tried making Malyasian curry for the first time last night and it was so tasty! The steps he gave me for making curry were very similiar to yours…I find the curry leaves really do make quite a difference!
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I made this recipe with the instant curry paste I bought from the author of this website. It tasted fabulous! The best curry chicken I have ever tasted. Check out the beef rendang recipe too. It took me a while to prepare it from scratch but it is well worth the effort. My husband and I thoroughly enjoyed the meal. This meal brings back fond memories of growing up in Singapore.
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wee! i love and im a big fan of curry! thanx for this recipe! will try it now!hehe! im glad i found your site!
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What a gorgeous Recipe! So rich, decadent and delicious!. Real yummy with roti and bread.
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I tried this recipe and it is absolutely wonderful, not too hot and a great balance of flavours. Look forward to trying some more soon.
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Rasa Malaysia replied:
Please let me know how the other recipes work out for you. Enjoy the chicken curry :)
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I spent a year in Penang, Malaysia. We used to go an Indian Muslim restaurant that had the best chicken curry ( I guess). They had these huge post of different curries( some hotter than others), I would have them just put a bit of all of them on my chicken and rice. My word! I would love to find some recipe similar to that taste. Boy I sure do miss the food in Penang.
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I have never cooked before. But I recently went to Sabah in a small group and we had a re-union and everybody was supposed to bring some food. I looked up the Chicken Curry with Potatoes on the internet and found it so easy to follow the instructions and to make it. It tasted delicious. I thought it was the best meal made. Thank you so much for this excellent recipe. It encourages me to make other dishes.
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i had take note of d recipe… but i don knw wat is shallots… how does it look like… sorry ar.. my english was not so good… tks alot…
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I am so glad I found this website. I recently visited Malaysia and I fell in love with the food. Then I had the chicken curry (for breakfast!) and it was heavenly. I was looking all over the web for a receipies. finally I foun it. Thank you thank you for sharing the great Malaysian food with the world.
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Rasa Malaysia replied:
Love Eating - thanks for loving Malaysian food. It’s awesome.
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Hi that is great,
Those who in Australia, Melbourne victoria also go and try traditional African food in NOBLE PARK at “Afro-pasfic one stop cafe” you will get a variety of food hot food and mildly hot food. It is really yam! You will love it and it is only between 9-12 Au dollar. The quality is fantastic. Let me know if you tried it. It is sort of similar to Malysia and some asian countries food. But really you will love it please go..
:)
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Hi, which curry paste are you using? I followed your link to the online supermarket in your August 2006 curry chicken post and they are selling Tean’s Gourmet Chicken Curry paste. I was delighted to find it in my Chinese supermarket this morning! :-)
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Rasa Malaysia replied:
I like A1 Best One.
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Where can I find A1 Instant Chicken Curry Paste?? I’ve tried two local Asian markets and I can’t seem to find it available online either. From reading the posts, it seems that other people are having the same problem. Can you post a link? I saw the link to Tean’s, but you say A1 is the best, so I’d like to buy that brand. Can you help? Thanks.
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