Chicken Curry Recipe
There are many variations of chicken curry in Malaysia: Chinese, Malay, Nyonya and Indian style.
Curry chicken with potatoes is the most common chicken curry recipe in Malaysia. Everywhere you go where curries are served, you will find this type of chicken curry.
For the Nyonya in Penang, chicken curry is especially popular and often served with nasi kunyit which is Malaysian 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 it with roti canai. I buy the frozen ones from Asian food stores but you can check out my link and make at home.
How to Cook Curry Chicken?
To make the curry, I use my favorite instant curry paste which is made in my hometown, Penang.
If you like to make chicken curry from scratch, check out this chicken curry recipe.
How Many Calories per Serving?
This recipe is only 246 calories per serving.
What Dishes to Serve with This Recipe?
This meal is best served with naan or rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Chicken Curry with Potatoes Recipe
Chicken curry with potatoes is a common chicken curry in Malaysia. This easy chicken curry recipe takes 30 minutes from start to finish.
Ingredients
- 1 pack instant curry paste (8 oz. or 250 g)
- 8 oz. (226 g) peeled potatoes
- 2 lbs. (1 kg) 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 (500 ml) water
- 1/2 cup (100 ml) coconut milk
- 1 sprig curry leaves, optional
Instructions
- 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.
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.
Nutrition Information
Serving Size
6 peopleAmount Per Serving Calories 246Total Fat 17gSaturated Fat 9gCholesterol 54mgSodium 63mgCarbohydrates 8gFiber 1gSugar 1gProtein 15g
Sonia
Hello! Thank you for the recipe. When I was a child I used to eat this super spicy. Any suggestions for what peppers I should add?
Rasa Malaysia
Any spicy chilies.
Jo
If I want to cook this in an Instant Pot, how long do I set it under high pressure for?
Rasa Malaysia
Maybe 6 minutes and saute to thicken the curry.
Perine Seah
Please help me to understand that leaving the cooked curry chicken (Without the coconut milk) overnight is healthy? I have been advised not to eat overnight food.
Rasa Malaysia
Yes, it’s fine. Just keep it in the fridge.
Olga
I tried this recipe before but felt that it was missing something. I also used the A1 curry sauce that was recommended. A friend gave me another malaysian paste for chicken curry by Tean’s Gourmet. Any thoughts on using this brand?
Rasa Malaysia
Please use Malaysian brands, which is A1.
Jo
I’ve used Tean Gourmet (which is easier to find in the US vs A1) and thought it was pretty good and authentic.
Justin Laverty
best recipe ever! only thing i change is I add about 1/3 more potato because they absorb the flavors so much and love potatoes! thank you for this recipe!!!! i make it so often!!!
Rasa Malaysia
Thanks Justin for trying this recipe.
Lynn
Love this curry. Sadly I haven’t found that curry paste in Australia yet but the curry works quite well with Ayam curry powder. I’m going to buy the paste next time we’re in Penang.
Rasa Malaysia
Hi Lynn, good to know thanks for your comment.
Jenny
Love the instant curry sauce you recommended. This chicken curry recipe is amazing!
Rasa Malaysia
Awesome, I am very happy that you love this chicken curry recipe with potatoes. Do try out more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Apple
Hi, may I know the serving size? Thanks!
Ppiingg
Hello can I omit shallot?
Thank you (:
Rasa Malaysia
Yes you can use onions.
Ann
Hi, can the coconut milk be left out or be subsituted with anything else?
Lynn
I have made it without coconut milk but it loses its authentic Malaysian taste. If you do so, then I’d suggest using chicken stock instead of water to amp up the flavour profile.
Rick Wilson
Please advise the name and brand of the “Instant Curry Paste” used in the Malaysian Chicken and Potato Curry, so that I can try to obtain it in Australia.
Rasa Malaysia
A1 Best One.
Mayli Pozo
For this recipe may I use curry powder instead of curry paste? and how much I should use?
Rasa Malaysia
Yes you can use curry powder but please add it to taste.