CHICKEN CURRY WITH POTATOES
Easy chicken curry dish that takes less than 30 minutes to prepare. This chicken curry with potatoes and coconut milk in Malaysia is famous.
In Malaysia, chicken curry comes in various styles, including Chinese, Malay, Nyonya, and Indian.
The most popular chicken curry recipe in Malaysia is curry chicken with potatoes. This style of chicken curry is provided anywhere curries are served.
Chicken curry is very popular among the Nyonya in Penang and is frequently served with nasi kunyit, Malaysian coconut milk, and turmeric-infused sticky rice.
Indeed, a Nyonya tradition commemorates a newborn baby’s first month. This ceremony, dubbed “mua guet” in the local dialect, includes a delectable food bundle.
Traditionally, foods are packaged in a delicate and exquisite Nyonya sia na (wood basket) containing chicken curry, nasi kunyit, and a few more delectables.
I frequently prepare chicken curry in the United States and enjoy eating it with roti canai.
I get frozen ones from Asian markets, but you may follow my link and create them yourself. This recipe has a low-calorie count of 246 calories per serving.
- 1 sachet curry paste instant (8 oz. or 250 g)
- 8 ounces (226 g) potatoes, peeled
- 2 lb (1 kg) chook (4 drumsticks and 4 thighs or 4 leg quarters)
- 3 peeled and thinly sliced shallots
- 2 lemongrass, pounded just the white bits
- 1 tsp oil
- 2 cups (500 milliliters) water
- Coconut milk, 1/2 cup (100 mL)
- 1 curry leaf sprig, optional
- Chicken should be cut into pieces. Keep the chicken bone intact. Debone the bird if you like boneless chicken flesh.
- Preheat a large saucepan and add the oil. Sauté the shallots in their sliced state until fragrant and light brown. Stir in the curry paste until fragrant. Combine the chicken meat and lemongrass in a medium bowl. Before adding the water, stir for 1 minute.
- Reduce the heat (I suggest medium-low) and cover the pot. Bring the curry chicken to a boil, reduce to low heat, add the potatoes, and cook until the chicken is soft (estimated time is 20 minutes). Bring to a boil with coconut milk. Serve immediately.
- Alternatively, you can overnight the chicken before adding the coconut milk the next day. As the flavor develops overnight, this cooking process ensures that the chicken flesh is soft and fragrant. If you employ this procedure, you may serve the chicken curry the next day.