Malaysian Potato and Chicken Curry

Dubbed one of my husband’s favorite Malaysian curries, this chicken and potato curry is just the perfect thing for him. Savory and slightly tangy creamy curry with the softest and juiciest chicken breast ever and delicious tender potatoes.

This is an adaptation from the traditional Malaysian Indian Chicken Curry. A delicious fusion of Malay and Chinese curry, which explains the rich depth in flavor from the combination of lemongrass, kaffir lime leaves and coconut milk.

I love using potatoes in curries or anything stew-ish for that matter. They’re so hearty, healthy and a great addition to a dish that would’ve been primarily just meat. For this recipe, I use russet potatoes because I like that they almost fall apart when they’re done. If you like yours the exact opposite, feel free to use red or yellow potatoes instead.

Malaysian Potato and Chicken Curry Tips:

1. Marinating the chicken with yogurt is key to have juicy & tender meat.

2. Whole fat milk yogurt (instead of low fat) is used to decrease the chances of the curry curdling.

3. Since chicken breast is used, there isn’t a long simmering time. Therefore chicken stock (instead of water) is used to help boost the flavor in the sauce.

Malaysian Potato and Chicken Curry

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5 from 2 reviews

• Author: Ai Ping
• Total Time: 60 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Tender chicken and potatoes simmer in a creamy, subtly tangy Malaysian curry. A fragrant and flavorful weeknight winner!

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Ingredients

Units USM Scale 1x2x3x

• 1 lbs (454 g) boneless (skinless chicken breast, lightly pounded and cut into 3/4" cubes)
• 0.5 cups (118 ml) whole fat plain yogurt
• 1 tsp ground turmeric
• 0.5 tsp salt
• 0.5 tsp sugar
• 10 fresh kaffir lime leaves (bruised)
• 4 lemongrass stalks (green parts left from spice paste, cut into 3" length and bruised)
• 1 large russet potato (cut into 3/4" cubes)
• 2 cans (370 ml) 13.5 oz coconut milk
• 1.25 cups (300 ml) chicken stock
• 1 - 1.5 tbs lime juice
• 2 - 3 tsp brown sugar
• 2 - 3 tsp salt
• 12 shallots (short variety, peeled)
• 1.5 " galangal (blue ginger, peeled)
• 1 " ginger (peeled)
• 6 garlic cloves (peeled)
• 8 dried cayenne chilies (deseeded and soaked in hot water for 10 minutes)
• 8 candlenuts (or macadamia nuts)
• 4 lemongrass stalks (white parts only)
• 0.5 tsp ground turmeric
• 0.5 tsp belacan (fermented shrimp paste in block form, optional)
• 0.5 cups (118 ml) water
• 0.25 cups (60 ml) oil

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Instructions

1. Combine the yogurt, ground turmeric, salt, and sugar. Pour over the chicken and marinate for 2-4 hours.
2. Remove the chicken from the marinade and pat dry to remove excess yogurt.
3. Bring chicken to room temperature.
4. Add all spice paste ingredients (except oil) to a blender and blend until smooth.
5. Add oil to a pan, pour in the paste, and fry for 5 minutes over medium heat.
6. Add kaffir lime leaves and lemongrass stalks; fry for another 5 minutes.
7. Turn heat to medium-high. Add potatoes, coconut milk, chicken stock, lime juice, brown sugar, and salt.
8. Fry until liquid boils. Turn to low heat, cover, and simmer for 25 minutes.
9. Uncover, add chicken, and stir. Do not increase heat immediately.
10. After 30 seconds, turn heat to medium-high. Once liquid bubbles, cover and simmer on low heat for 6-8 minutes, or until chicken reaches 165°F (74°C) – 170°F (77°C).
11. Taste and season. Add sugar for sweetness, lime juice for tang, salt to taste, or coconut milk for creaminess.
12. Serve with warm steamed rice.

Notes

• For a richer flavor, use full-fat coconut milk and chicken stock.
• If you don’t have kaffir lime leaves, substitute with lime zest for a hint of citrus.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Malaysian

Nutrition

• Serving Size: 1 ½ cups
• Calories: 450
• Sugar: 15
• Sodium: 600
• Fat: 25
• Saturated Fat: 15
• Unsaturated Fat: 8
• Carbohydrates: 40
• Fiber: 5
• Protein: 35
• Cholesterol: 100

If you liked this, you are going to love these favorite Malaysian recipes:

Malaysian Chicken Satay

Nasi Goreng – Malaysian Fried Rice

Malaysian BBQ Chili Chicken Wings

Rendang Ayam – Malaysian Dry Chicken Curry

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