Easy Malaysian Chicken Potato Curry

I dont usually like using ready made curry pastes, but I have tried one which is inexpensive and very tasty.

I add some extra flavourings to boost the flavour and freshness of the curry, but you can ommit these if you want your curry in a hurry 🙂

You will need:

One large chicken breast, or chicken thigh fillet, or about 300 gms chicken pieces on the bone. (thighs and chicken on bone would give the best flavour)

Approx 3 tablespoons A1 brand chicken curry paste

One large onion- sliced

One large clove of garlic- minced

One tablespoon minced ginger

1/4-1/2 cup coconut milk (optional)

approx 1 tablespoon sugar (optional)

one red chilli (optional)

One large potato- chopped into chunks

salt and pepper to taste.

To make:

Saute onions for a few minutes in oil and then add the curry paste. Stir fry for a few minutes until the onions soften and begin to caramalise. Add the ginger, garlic and chilli. Stir until fragrant. You may need to add some water to prevent the mix from burning.

Add potatos and chicken (if using chicken on bone or thighs, add this before the potatos as they require a longer cooking time).

Add some water to make a sauce (but not too much, just enough to allow it to simmer). Cover and cook until everything is tender. Adjust seasoning and add coconut milk about 10 mins before everything is fully cooked. Add water if necessary while cooking, and conversly if the curry is too watery, allow to cook uncovered to reduce and thicken.

You can add some chopped corriander at the end.

I like to serve mine with some chopped cucumber, boiled egg , steamed rice and some toasted peanuts.


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