Date posted: 22/02/2018

Malaysian chicken curry with potato

  • Serves 10
  • Timing: 1 hr 10 mins
Votes: 2 Average: 5


Potato 4
Everyday Favourites extended life vegetable oil - Polybottle 40ml
Everyday Favourites sliced onions 200g
Farmstead chicken thigh - Boneless and skinless 85-110g 4kg
Malay curry paste 200g
Thai coconut milk 2x400ml
Limes 4
Coriander 15g


  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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