Malaysian Chicken and Potato Curry

Malaysian Chicken and Potato Curry
There was always a large pot of this chicken curry whenever we went for picnics during my childhood. It was like staple picnic fare, a must have. With, of course, a few loaves of sliced white bread and a large container of fried rice vermicelli. We would dip the bread into the curry sauce or put spoonfuls of curry onto the fried rice vermicelli which would absorb the flavour. Of course, back then my mum or aunt (whomever turn it was to cook the curry) would cook it with heaps of sauce for those purposes. However, I now prefer it with a richer and thicker sauce, hence I do not add any water to my curry.

Hubby came back from voting this afternoon with a 2kg chook and said he felt like chicken curry with "lots of potatoes", and can I cook it if he does the prepping for me? I'm really not a fan of cooking with a whole chook cos I dislike that the process of chopping it down to pieces means there would be splatter and I have to spray disinfectant and clean the whole bench area afterwards (yes, even after hubby has 'cleaned up' lol). But the chook was already there, and Mr Potato-man then proceeded to chop the chook, peel the potatoes, and blend the wet spices - so I can't really say no .... :)
Just potatoes = vegetarian
Extra portions for freezing
Cooking this dish today brought back many memories. It was yummy with tender chicken pieces, and fluffy potatoes. There was enough for dinner, with leftover chicken for another two meals to go into freezer. We separated all the potatoes out as they don't freeze well, so we now also have "potato curry" for dinner tomorrow. This recipe can easily be converted into a yummy vegetarian curry by using just potatoes.

Adding potatoes

Malaysian Curry Chicken

2 kg chicken (whole chicken/chicken pieces on the bone, chopped into large pieces)
6 medium sized potatoes (peeled and cut into largish chunks)
1/2 cup neutral oil
1 cup water
1 can coconut cream (400 ml)
2 teaspoons salt (or to taste)
1 tablespoon chicken stock powder

Wet spices
8 to 10 fresh large red chillies (deseeded)
8 small red shallots (peeled)
2 large onions (peeled)
5 cloves garlic (peeled)
4 cm knob fresh ginger (peeled)
1 tablespoon minced galangal
Curry ready
1 tablespoon minced lemon grass

Dry spices
3 to 4 tablespoons Malaysian curry powder
2 teaspoons coriander powder
2 teaspoons turmeric powder
1 teaspoon cumin powder
1 teaspoon belacan powder
1 teaspoon sweet paprika (optional, helps to add colour to curry)

  1. In a blender, blend all wet spices to a fine paste.
  2. Heat oil in a large wok/pot over medium high heat. 
  3. Add the blended paste, saute, constantly stirring to prevent sticking, for about 5 minutes.
  4. Add the dry spices. Continue stirring until oil separates from the paste (approximately 10 minutes).
  5. Add chicken pieces. Stir fry to coat meat with the spices.
  6. Add water and bring to a boil. Reduce heat to low, cover wok/pot and simmer for approximately 15 minutes.
  7. Taste and season with required salt.
  8. Stir in potatoes, bring curry to a boil again, and simmer (low heat) for another 10 minutes or until potatoes are just cooked thru. Turn off heat and leave curry covered for 10 minutes - potatoes will continue to cook.
  9. Serve with steamed rice, or bread, or roti canai.
    Serve with rice

  • Halfway thru cooking potatoes, check to see if there is sufficient liquid in curry. If it is too watery and you prefer a drier curry, remove lid to allow for evaporation and continue cooking uncovered until potatoes are cooked.
  • I also simply used a coffee teaspoon and a normal tablespoon (that you use to eat with) when measuring ingredients, so the measurements are quite generous :).