Malaysian Chicken and Potato Curry Recipe

Name: Malaysian Chicken and Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 -6 medium sized chicken pieces; 2 -3 potatoes; 1 inch ginger; 5 pieces red shallots; 2 garlic cloves; 1 cinnamon stick; 3 whole cloves; 2 star anise; 2 tablespoons curry powder; 1 cup coconut milk; 2 tablespoons vegetable oil; 1 cup water; 1 tablespoon lime juice; 1 teaspoon salt

Servings: persons

5 -6 medium sized chicken pieces
2 -3 potatoes
1 inch ginger
5 pieces red shallots
2 garlic cloves
1 cinnamon stick
3 whole cloves
2 star anise
2 tablespoons curry powder
1 cup coconut milk
2 tablespoons vegetable oil
1 cup water
1 tablespoon lime juice
1 teaspoon salt

1
Mince garlic, and shallots.
2
Peel and cut potatoes into 1.5 inch cubes.
3
Mix curry powder with the 1 cup water.
4
Set aside.
5
Heat the 2 tbsp oil in a pot on medium high heat.
6
When the oil is hot fry Ginger, Shallots, Garlic, Cinnamon stick Clove and Star Anise until fragrant (Careful not to burn).
7
Add curry powder paste.
8
Put in chicken and cook until chicken is half done.
9
Add potatoes.
10
Stir every couple of minutes, so that the bottom wont burn and everything is cooked evenly.
11
Add in the coconut milk and salt.
12
If you like your curry watery, just add water a little at a time.
13
When potatoes are cooked, simmer for a little while more.
14
Poke the chicken to make sure its not red on the inside.
15
The Potatoes should be tender but not soft until it turns to mush.
16
After cooking I usually fish out the spices, like the cloves, anise, cinnamon, and ginger, because it is quite unpleasant to bite into them because they have such a strong taste.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 -6 medium sized chicken pieces, 2 -3 potatoes, 1 inch ginger, 5 pieces red shallots, and more.

Yes, Malaysian Chicken and Potato Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Malaysian Chicken and Potato Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions