Chicken Curry with Potatoes

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Chicken Curry with Potatoes Recipe


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)


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.

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71 comments... read them below or add one

  1. dee says:

    how many servings does this recipe serve?

  2. Doreen says:

    if using curry powder to make curry paste, how many tablespoons/cups of curry powder do you think i’ll need?

  3. IRENE says:

    HI Bee,
    What curry do you recommend as an introduction for a toddler ? Thanks! Irene

  4. Jasmine says:

    May I know if I can substitute coconut milk with coconut cream? I have accidentally bought the wrong one !~~

    • theBiggestFoodie says:

      Yes you can but look at the fat content in the nutrition table. I like to use 200ml of 30% fat Coconut Milk/Cream in a pot of chicken curry (erm… about 1.5kg chicken). If the fat content is higher, perhaps adjust it so it’s slightly less?

  5. Leanne says:

    Bee, what’s the difference between curry powder, curry paste, curry sauce?
    Is there any curry spice recommended for being less spicy?

    • theBiggestFoodie says:

      As far as I know:

      Curry Powder is a blended powder consisting of chillies and other spices such as turmeric, cardamon and so on. For me, it’s not tasty enough to use only Curry Powder to make a curry.

      Curry Paste is the actual a wet paste made of blended fresh chillies, onions, garlic, ginger, other spices and also maybe some curry powder. If it’s fresh, you would fry it with some oil until the aroma is released and then use it to cook with chicken, water, coconut milk to make the actually curry. If curry paste in a packet, just add the ingredients and it’s done!

  6. theBiggestFoodie says:

    I loveeee Chicken Curry! I love it with bread, noodles (blanched rice vermicelli, pasta or yellow mee) and of course rice!!

    I recently tried the Dollee brand chicken curry paste and I’m never making it from scratch again! It’s just so flavourful, authentic and easy to use! One packet makes about 5-6 generous portions so I just make it when guests come over (always get praises!) or I just freeze them and have them another day!

    For my friends who don’t like it so spicy, I just add a bit more coconut milk than the instructions say and they love it!
    For my Malaysian/Indonesian/Singaporean friends, I just toss in a couple of spicy minced chillies (with the seeds) and it’s just so good!
    Can’t get enough of it! Highly recommended!

    • Carrie says:

      I’ve never made curry on my own before but I’ve always enjoyed a good curry! I tried dollee like you’ve suggested and I have to say I’m very pleased with the results! It was really good! Made it for a couple of friends who came over for dinner and it was really easy to make as well! I will definitely keep making my own homemade curries from now on!
      Also based on other dishes I’ve made before, I find that the chicken tastes better when cooked with the bone on rather than when it has been de-boned. =)

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