Malaysian chicken curry with potato

Method Print recipe

1. Marinade chicken with 40g of paste.
2. Boil the potatoes until cooked but firm, drain and set to one side.
3. Sauté the onions until lightly golden and soft then add the chicken and cook until golden brown and slight caramelised.
4. Stir in the Malay curry paste.
5. Pour in the coconut milk and simmer until the sauce thickens.
6. Add the cooked potatoes and stir through.
7. Serve in a bowl and garnish with a fresh lime wedge and chopped coriander.

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