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
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