Malaysian chicken curry & potato

Method Print recipe

1. Boil the potatoes until cooked but firm, drain and set to one side.
2. Sauté the onions until lightly golden and soft then add the meat and cook until golden brown and slightly caramelised.
3. Add the Malay curry paste and stir until fragrant.
4. Pour in the coconut milk and simmer until the sauce thickens.
5. Finish with cooked potatoes and gently stir.
6. Serve in a bowl and garnish with charred lime halves and chopped coriander.

Chef’s Tip

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