Easy Chicken Dishes: Malaysian Chicken Curry with Potato

Easy Malaysian Chicken Curry with potatoes that is done in under 30 minutes, and under 10 ingredients! Delicious, flavourful and easy! Perfect for weeknight dinners while any leftovers can be packed for lunch.

Making curry can be intimidating with the long list of ingredients, and especially when it comes to balancing the flavours and spices of the curry. Here is an easier way, I call it the cheats version. I am using store bought Meat Curry Powder and it can cut the cooking time to half. This chicken curry is still creamy with the use of coconut milk and starchy potatoes. It is perfect with a rice of bowl or to dip with soft bread. They also go well with fried vermicelli and a great side for roti.

INGREDIENTS TO MAKE MALAYSIAN CHICKEN CURRY WITH POTATO

• Chicken. Preferably bone-in chicken. I am using 2 whole chicken legs (for 2-3 servings) Using bone-in chicken gives an additional flavour to the curry. The skin and fat also contributes to the overall texture of the curry.
• Potato. Use starchy (Russet) potatoes as it will soak up all the delicious curry flavour and give the curry sauce a thicker texture. The local yellow potatoes are fine but they are not as starchy and may take a longer time to soften.
• Meat Curry Powder. I’m using Baba’s Meat Curry Powder. Similar to using curry paste, the curry powder is a dry version and be generous with it. It contains Coriander, Chilli, Cumin, Fennel, Turmeric, White Pepper, Cinnamon, Black Pepper, Cardamom, Star Anise, Nutmeg, Bay Leaf, Clove all in powder. It is not too spicy. Local wet market vendors sometimes have their own blend of curry powder so do check them out.
• Coconut Milk. I’m using a store bought boxed coconut milk. Any brand is fine. The coconut milk makes the curry creamy and the silky sauce coats up the chicken pieces.
• Garlic, shallots or small red onions, lemongrass and curry leaves. These are the flavour building blocks. Roughly chop garlic and shallots and there is no need to make them into a paste. Lightly bruise the white part of the lemon grass. The top greener part can be discarded as most flavour are at the bottom white part. For curry leaves, remove leaves and discard stem.
• Oil. Having enough oil to cook the chicken and bloom the curry powder is important. Use enough oil.

STEPS TO MAKE EASY CHICKEN CURRY WITH CURRY POWDER

• Chop chicken into smaller pieces. Using bone-in chicken leg gives more flavour to the dish.
• Rub salt and 1 tbsp of curry powder. Let it marinade while you prepare other ingredients. It can be marinated overnight but not necessary.
• Roughly chop garlic and shallots. You can opt to blend them but who wants to wash an extra equipment? Cut away the top part of the lemongrass stalk, using only the white part, lightly bruise with the back of knife.
• Peel and cut potatoes to smaller pieces. Use starchy potatoes to give a creamier thicker curry sauce. It also breaks down easier compared to local yellow potatoes.
• Heat a pot (with lid) with oil. Fry garlic, shallots until fragrant. Add in lemongrass and saute for another minute.
• Add in chicken and curry powder. Fry till chicken looks cooked on the outside or when the skin starts to shrink.
• Add 2 tbsp of coconut milk and saute chicken for another 3 minutes. This will cause the coconut milk to separate and have extra oil coated onto the chicken.
• Add enough water to cover the chicken. Let it come to a boil. Once boiling, add in the potatoes. Stir to mix. Add in curry leaves.
• Close lid and let it cook in medium heat for 10-12 minutes or until potatoes have soften. Add in the remaining coconut milk and let it simmer for 2 minutes.
• Serve in a bowl with rice or bread.

Check out other dishes from this series:

• Malaysian Buttermilk Chicken
• Korean Cheese Buldak (Fire Chicken with Cheese)
• San Bei Ji (3 Cups Chicken)
• Steamed Chicken with Essence of Chicken

Did you try this dish?

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