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Easy chicken curry recipe that takes 30 minutes from start to finish. This chicken curry with potatoes and coconut milk is a common chicken curry in Malaysia.
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 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 or naan. You can buy frozen ones from food stores but they are so easy to 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.
Frequently Asked Questions
This recipe is only 246 calories per serving.
What To Serve With Chicken Curry With Potatoes
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
Ingredients
- 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
- Cut the chicken into pieces, leaving the bone in. If you prefer boneless chicken, then debone the chicken.
- 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.
- 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.
- 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.
Video
Notes
Buying Guide:
You can buy Instant curry paste on Amazon. This is the brand I use.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I want to cook this in an Instant Pot, how long do I set it under high pressure for?
Maybe 6 minutes and saute to thicken the curry.
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.
Yes, it’s fine. Just keep it in the fridge.
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?
Please use Malaysian brands, which is A1.
I’ve used Tean Gourmet (which is easier to find in the US vs A1) and thought it was pretty good and authentic.
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!!!
Thanks Justin for trying this recipe.
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.
Hi Lynn, good to know thanks for your comment.
Love the instant curry sauce you recommended. This chicken curry recipe is amazing!
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/
Hi, may I know the serving size? Thanks!
Hello can I omit shallot?
Thank you (:
Yes you can use onions.
Hi, can the coconut milk be left out or be subsituted with anything else?
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.
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.
A1 Best One.
For this recipe may I use curry powder instead of curry paste? and how much I should use?
Yes you can use curry powder but please add it to taste.