Name: Malaysian Potato and Chicken Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Malaysian
Ingredients: 1 lbs (454 g) boneless (skinless chicken breast, lightly pounded and cut into ¾” 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 ¾” 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

Description

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

Ingredients

Units Scale

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

Instructions

Combine the yogurt, ground turmeric, salt, and sugar. Pour over the chicken and marinate for 2-4 hours.
Remove the chicken from the marinade and pat dry to remove excess yogurt.
Bring chicken to room temperature.
Add all spice paste ingredients (except oil) to a blender and blend until smooth.
Add oil to a pan, pour in the paste, and fry for 5 minutes over medium heat.
Add kaffir lime leaves and lemongrass stalks; fry for another 5 minutes.
Turn heat to medium-high. Add potatoes, coconut milk, chicken stock, lime juice, brown sugar, and salt.
Fry until liquid boils. Turn to low heat, cover, and simmer for 25 minutes.
Uncover, add chicken, and stir. Do not increase heat immediately.
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).
Taste and season. Add sugar for sweetness, lime juice for tang, salt to taste, or coconut milk for creaminess.
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