Chicken Curry with Potatoes Recipe

Name: Chicken Curry with Potatoes Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
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

4.5

(47)

rasamalaysia.com

Your recipes

Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Author : Rasa Malaysia

Ingredients

Remove All · Remove Spices · Remove Staples

1 pack instant curry paste (8 oz. or 250 g)8 oz. (226 g) peeled potatoes2 lbs. (1 kg) chicken (4 drumsticks and 4 thighs or 4 leg quarters)3 shallots, peeled and sliced thinly2 lemongrass, use the white parts only, pounded1 tablespoon oil2 cups (500 ml) water1/2 cup (100 ml) coconut milk1 sprig curry leaves, optional

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Cut the chicken into pieces. Leave the chicken bone-in. If you prefer boneless chicken meat, then debone the chicken.

Step 2

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.

Step 3

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.

Step 4

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.