Easy Chicken Curry with Potatoes
A simple Malaysian chicken curry with potatoes made with curry powder and coconut milk. A delicious and simple weeknight recipe ready in 30 minutes.
Servings: 4 people
Ingredients
- 2 whole chicken leg (about 600-650g)
- 1 tsp salt
- 4 medium shallots or small red onion
- 2 cloves garlic
- 2 sprigs curry leaves
- 2 stalks lemongrass
- 1/4 cup cooking oil
- 50 g Baba's Meat Curry Powder (2 small packet)
- 2 Russet Potato (about 400g)
- 200 ml coconut milk (1 small box)
- Enough water to cover
Instructions
- Chop chicken into smaller pieces. Rub salt and 1 tbsp of curry powder. Let it marinade while you prepare other ingredients
- Roughly chop garlic and shallots. 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.
- 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 3-4 minutes. 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.