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Chicken Curry With Potatoes Recipe

Chicken Curry With Potatoes Recipe

November 3, 2011 /
Categories Hot Meals, Novice, Recipes

chicken curry recipe
I am lucky to have grown up in a multiracial nation and get to eat a variety of food and cuisine since small. This Chicken Curry With Potatoes is one of my favorite dishes.

Today I am going to share the recipe of this home cook yummy chicken curry with potatoes my mum fed my siblings and me for many many years. You can either eat it with rice or dip with bread then later savor the meat and potatoes.

chicken curry from scratch ingredients

Cooking for the family is not an easy task, which I only realized it after leaving home to pursue further education, then again, when I have my own family.

My mum used to cook at least 2 meals with 2 – 3 dishes a day during the weekdays. A good collection of recipes is important in order to keep the everyday diners happily and welly fed. I can feel the stress of being a full-time cook for the family and I haven’t had the gut to take up the job yet.

Before I am ready for the job, I need to build up my recipe collection, practice till they are perfected. Luckily, I have a supportive husband and kids, they always said that I have the talent in cooking because they like what I cook even if it is for the first try. Maybe it is because I learned the tips and secrets from my mum during the up-bringing as I have to help in the kitchen.

I hope you like this chicken curry with potatoes which is mildly spice (depends on the spicy level of the fresh chilies) and creamy in taste and texture.

best chicken curry recipe

 

Chicken Curry With Potatoes Recipe

Serves: 6 to 8 person

INGREDIENTS:
A:
60g dry curry powder
1kg chicken cut into pieces
4 medium potatoes, peeled and cut into wedges
3 cups coconut milk or fresh milk, add another 1 cup for more curry, or reduce for thicker curry.
6oz cooking oil
salt to taste

B:
3 fresh chillies, cut into slices
15 shallots
5 cloves garlic
2-3 stalk lemongrass (white parts only), cut into slices.

C:
1 cinnamon, 6cm long
1 star anise
4 cloves
3 cardamoms, crushed

METHOD:
Grind ingredient B into paste. Mix with curry powder to turn mixture into curry paste.
Heat up oil in pot. Fry ingredient C
Add in curry paste, saute until fragrant.
Add chicken, mix well and cook until meat is firm.
Add coconut milk & potatoes, simmer until chicken is tender and potatoes is soft.
Sprinkle some salt to taste
Serve warm.

Note: You can replace the fresh chillies with dried chillies, but the color will look duller. I used Alagappa’s Meat Curry Powder.

Screen Shot 2017 05 30 at 10.39.52 AM

 

chicken curry ingredientWash and clean all the ingredients. Dab dry chicken and potatoes. Cut chicken into pieces, potatoes into wedges.
Cut fresh chilies and white parts of lemongrass into slices.
Peel shallots and garlic.
Wash and let dry the spices too and crush the cardamoms.
Measure Curry powder, coconut milk, and cooking oil.

 

cook chicken curry 4Put chilies, shallots, garlic, and lemongrass into the blender to grind until fine.
Pour into a small bowl.

 

cook chicken curry 5Add curry powder, stir and mix well to turn the mixture into curry paste.

 

cook chicken curry 9Pour oil into the pot and heat up with medium flame.

 

cook chicken curry 6Add ingredient C, i.e: cinnamon, star anise, cloves and crushed cardamoms to fry.

 

cook chicken curry 7Add in curry paste, saute until fragrant. If the pot is too hot, reduce the flame to small.

 

cook chicken curry 8The curry paste will turn to brown and you will notice oil begins to produce from the sauteed curry paste.

 

cook chicken curry 10Add chicken, mix well and cook until meat is firm. Increase the flame to medium if you find that it takes too long to cook.

 

cook chicken curry 11Pour in coconut milk slowly while stirring. Add or reduce the amount of coconut milk to your liking. If you want more curry gravy, add more, or if you prefer drier curry, reduce it.
If you can’t find coconut milk, replace it with fresh milk.

 

cook chicken curry 12Finally, add in potatoes, simmer until chicken is tender and potatoes are soft.
Sprinkle some salt to taste.

 

Serve chicken curry while it’s warm with rice or bread. Add some soy source into the rice will enhance the taste of the chicken curry even further.
chicken curry serves with bread

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