Chicken Curry with Potatoes
A Malay-style chicken and potato curry made with Nyonya curry paste and coconut milk. Serves 6; allow 10 minutes for preparation and about 20 minutes for cooking.
This curry combines chicken and potatoes in a coconut sauce flavoured with Nyonya curry paste and lemongrass. It is a Malay-style preparation documented in the cuisine of Christmas Island. Curry leaves may be added; they are optional.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the ingredients
Cut the chicken into serving pieces, leaving the bone in. Peel and cut the potatoes into chunks. Peel and thinly slice the shallots; use the white parts of the lemongrass and pound them.
Ready to continue when: The chicken is in serving pieces and the vegetables are prepared as described.
- 02
Fry the shallots and curry paste
Heat the oil in a deep pan over medium heat. Add the shallots and fry until aromatic or lightly browned. Stir in the Nyonya curry paste until fragrant.
Ready to continue when: The shallots are aromatic or lightly browned, and the curry paste smells fragrant.
- 03
Cook the chicken and potatoes
Add the chicken and lemongrass to the pan and stir for 1 minute. Pour in the water and bring to a boil. Add the potatoes; when the curry returns to a boil, reduce the heat, cover, and simmer for about 20 minutes, until the chicken is tender.
Ready to continue when: The curry has simmered gently and the chicken is tender; the potatoes also feel tender when pierced.
20 min - 04
Add the coconut milk
Pour in the coconut milk and add the curry leaves, if using. Stir and bring the curry back to a boil.
Ready to continue when: The curry returns to a boil and the coconut milk is mixed into the sauce.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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