Date posted: 26/04/2017

Malaysian chicken curry & potato

Votes: 1 Average: 4


Potato mids - cut in half 250g
Vegetable oil 40ml
Everday Favourites sliced onion 200g
Farmstead chicken thighs 4kg
Malay curry paste 200g
Coconut milk 800ml
Limes halved and charred 4
Coriander, chopped roughly 25g


  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

Serve with sticky coconut rice or flat noodles
Back to Top