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Chicken Curry with Potatoes http://rasamalaysia.com/chicken-curry-with-potatoes/
Curry Recipe: Chicken Curry with Potatoes
Curry Recipe: Chicken Curry with Potatoes pictures (1 of 7)

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.

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.

Chicken Curry with Potatoes

If you like to make chicken curry from scratch, then try out my other chicken curry recipe.

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73 comments... read them below or add one

  1. HoustonWok says:

    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

  2. MeetaK says:

    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!

  3. worldwindows says:

    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.

  4. Candle - Catering & Delivery says:

    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.

  5. Kelantan Gal says:

    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!

  6. NYMY says:

    Give me curry and roti, I am in heaven. Especially when the meat and potatoes are all mushy (word check).

  7. tigerfish says:

    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.

  8. Passionate Eater says:

    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!

  9. Rasa Malaysia says:

    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.

  10. Anonymous says:

    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. :)

  11. noobcook says:

    This is the type of chicken curry I like the most. Looking at your beautiful photo makes me drool.

  12. Food For Tots says:

    I luv to eat the curry with bread. Your curry looks so appetizing!

  13. Joanne says:

    I love chicken curry but not a big fan of potatoes. Can I cook without the potatoes?

  14. FooDcrazEE says:

    almost every occasion will have the DISH . . .especially with FRIED BEEHOON . . .happy new year GIRL

  15. KimdaCook says:

    Just love this recipe, I love curry, but find most to be very hot. Thanks for the post

  16. Laila says:

    looks really delicious .. Laila .. http://limeandlemon.wordpress.com

  17. Scott at Real Epicurean says:

    Great article. I’m glad to have found your site.

  18. Anonymous says:

    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.

  19. steph says:

    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.

  20. gigi says:

    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!

  21. Anonymous says:

    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.

  22. abe says:

    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!

  23. What a gorgeous Recipe! So rich, decadent and delicious!. Real yummy with roti and bread.

  24. James says:

    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.

  25. Eleazar says:

    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.

  26. Horst Bardorf says:

    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.

  27. jerlene ng says:

    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…

  28. loveeating says:

    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.

  29. Birraa says:

    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..

    :)

  30. KY says:

    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! :-)

  31. DarBar says:

    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.

  32. Blackworld says:

    Just found your blog today and I have been looking at it all day. Your great pictures are already making me put on some weight. Links to other sites/bloggers is a plus.

    I have missed quite a few of these dishes since leaving KL and Melaka 25 yrs ago. Now living in Houston, TX. Some of these recipes are not easy to find even on the big world wide Net, even more so the good recipes. This dish is for sure an old fav for me.

    Keep this blog going! New fan.

  33. chandani says:

    Wow that picture reminds me of moms curry. The only difference we have is we didn’t use lemongrass. Making me hungry already. I would love to get some advice on taking such a great food picture. Love Malaysian food. Was surfing the internet for quite a long time to find some decent recipes my search came to an end with your website thanks.

  34. Whigghie says:

    Wow….stumbled upon this website when I was looking for a recipe for prawn noodles! What a gem! I will try your recipes from now on, I’ve always used Kuali or Amy Beh’s in the past for Malaysian cuisines.
    I have query please : I’ve been trying for sometime to perfect my curry chicken but my problem is, it gets too dry. I like it watery – I probably just need to add more milk or coconut milk. Do you use thick or thin coconut milk in your curry chicken? I get mine in supermarkets (UK) and I can choose concentrated ones or not.

  35. Janis says:

    any idea who is selling the A1 Curry Paste online? Our local Asian markets don’t carry that brand..

  36. D_Si says:

    Discovered this website just 3 days ago and I am excited about trying most of the recipes.
    This chicken curry recipe is the first one that i tried out and it came out really good. I let the chicken sit in the curry all night before adding the coconut milk the next day. It was absolutely yummy.
    Thanks n Cheers! ;)

  37. Jun Low says:

    just a quick question. you mentioned that you could leave the chicken overnight before adding coconut milk to make the chicken more tender and aromatic. Does that mean you take the chicken off the heat and leave it sitting overnight or it’s in a slow cooker overnight? sorry if it’s a silly question.

  38. LT says:

    Has anybody ever added a bit of chicken broth to the curry??

  39. Pingback:Murghi Ka Keema ~ Ground Chicken with Peas and Cumin Baby Potatoes « Sydney'sKitchen

  40. nico says:

    i love curry and roti canai! can u tell me what brand exactly of curry paste you use? and what asian store did u buy the roti canai?

  41. brimama says:

    Hi,

    I like this authentic Malaysian curry chicken very much. But no matter how I tried I couldn’t get the right aromatic taste because of the curry paste. I’m in Australia and here we don’t sell fresh curry paste that we can get from any wet market in Penang where they even pre-mix the paste for us. May I know which curry paste you used? Thank you!!

  42. Honey Chang says:

    My dad uses a coconut cream bar (adding extra water) instead of coconut milk! For a more creamier and coconuttier flavor.

  43. Nandar says:

    Love to try to make this one too. Please let me know the brand of the paste I should get for this yummy chicken curry. ^^ Thanks in advance.

  44. rere says:

    hi Rasa malaysia. i like some of ur recipe, could i took some of them to my recipe book?
    thanks b4

  45. SUNITA says:

    HI THERE i tried your biryano and i must say it was just awesome the aroma and chicken cooked yum yum yum tahanks so much for the recipe

    i would like to try out this recipe and if you could pls tell me what are the ingredients used in curry powder, i will be obliged as i stay in india

  46. Allen says:

    Can anyone teach me how to cook the Hakka Poon Choy ….

  47. tailith says:

    I use a recipe exactly like this but instead of lemongrass it has star anais and onion. What version am I making?

  48. christa says:

    Hi! I was just wondering what kind of curry paste you use? Thank you!

  49. SharonTXQ says:

    How long do you need to take to cook this recipe? thankies ^^

  50. Pingback:On curries: Malaysian Chicken Curry With Potatoes | Diary of an ABC Foodie

  51. dee says:

    how many servings does this recipe serve?

  52. Doreen says:

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

  53. IRENE says:

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

  54. 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?

  55. 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!

  56. 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. =)

  57. Mayli Pozo says:

    For this recipe may I use curry powder instead of curry paste? and how much I should use?

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