What’s better than a big pot of Curry Chicken served with a French loaf from Delifrance, or with a plate of fried bee hoon, noodles, or just plain steamed white rice? Whether the curry is made in a Chinese, Malay, Nyonya or Indian style, it is no surprise why this family dish is an all-time favourite in parties or potlucks.
Curry chicken with potatoes is one of the most common chicken curry variations tried and tested in Singapore, and Malaysia. Follow our recipe below and you can easily achieve a delicious pot of homemade curry chicken with potatoes!
The first step is to prepare the ingredients.
For the chicken – In a bowl, add in chicken and salt.
In a bowl, add in chicken and salt
Mix well and set aside for twenty minutes. We like to use our hands to give the chicken a good massage, this helps to make the meat more tender and helps to enhance the flavor of the chicken.
Massage the chicken well
For the potatoes – de-skin and cut them into equal sizes. A tip here is not to cut the potatoes into tiny pieces as it will disintegrate when boiled for too long. You want to cut the potatoes into big equal chunks.
Cut the potatoes into big equal chunks
Next, we are adding two large tomatoes into our curry chicken, we like adding these as it helps to add sourness to the curry. Cut them into wedges of eight.
Cut the tomatoes into wedges of eight
In our curry chicken variation, we will be adding our all-time favourite, tau pok (Really, if we could, we’d add tau pok into everything...). If you do decide to add this too, cut them into halves.
Cut the tau pok into halves
A curry is never complete without spices. Add in the lemongrass. Cut them into halves, and use the back of the knifes to pound the bottom half of the lemongrass to release fragrance.
Cut the lemongrass into halves
Pound the bottom half of the lemongrass to release the fragrance
For the curry leaves, rinse and remove the leaves from its branches.
Rinse and remove the curry leaves from its branches
With all the ingredients ready, it is now time to cook!
Heat up a pot, add in the lemongrass and curry leaves. Fry it until the water has fully dried up and the leaves are slightly roasted.
Add in one tablespoon of oil and continue frying the lemongrass and curry leaves until it is fragrant.
Whoever invented instant curry paste is a genius. This helps to cut down the time of making curry paste from scratch.- which may make the cooking process almost three times longer! Now, pour in the glorious curry paste, fry it for a minute with the lemongrass and curry leaves. You may use any curry paste you desire and follow the instructions at the back of the packaging accordingly.
Follow the instructions at the back of the instant curry paste packaging
Add the curry paste to the pot
Now, add in the chicken and fry it until it is ¾ cooked.
Pour in the water and potato. Spread the ingredients in the pot to ensure that they are fully submerged into the water.
Add the water and potato and ensure the ingredients are fully submerged
Ensure the ingredients are fully submerged
Close the lid and let the simmer do it’s magic! Twenty odd minutes on medium heat is all it takes for the dish to be ready. At the ten- minute mark, do a check in with the curry, give it a good stir to ensure that the ingredients are not burnt.
At twenty minutes, check on the doneness of the potatoes. It is ready when a fork can poke through the potatoes easily.
Poke a fork through the potato to check if it is cooked
Next, add in the tomatoes, stir and cook for another seven minutes until it softens.
Add the tomatoes, stir and cook for another seven minutes until soft
Add in the tau pok and coconut cream. Give it a good stir and simmer for just about a minute more before seasoning it with salt before serving.
Add in the coconut cream and give it a good stir
What’s great about this recipe is that it can serve up to four to six people, and if you are unable to finish it between you and your partner, you may keep it in an air-tight container and let it chill in the refrigerator. With the remaining or leftover curry chicken, it can be further improvised to make chicken curry noodles. Just add in some noodles! Yellow noodles are our favourite with this.
To cook the curry noodles, heat up the curry by adding about 300ml of water, you may add in more water if you prefer a more “soupy” curry sauce. Season to taste with salt.
In a separate saucepan, heat up 1l of water. Cook the noodles as per instructions on the packaging. Drain and transfer into a bowl and pour the curry over it.
Delicious curry chicken great with rice or noodles!
Peiwen’s Meal-for-two was created for newly-weds and couples who have just moved into their new homes, have a beautiful kitchen to work in, but have no idea what to whip up. These recipes are by Loo Peiwen, herself, who is an avid home cook, has a passion in culinary, and enjoys creating dishes using her love for food. These recipes have been tried and tested, are authentic, delicious, and perfect for two! These meals are easily achievable, just simply follow our steps and instructions! Most importantly, you can be sure both of your appetites would be satiated at the end of the day!
Get the full recipe below!
Easy Homemade Curry Chicken with Potato
Servings 2 people
Prep Time 15 minutes
Cook Time 40 minutes
- 1kg fresh chickencut up
- 1tsp salt
- 3 fresh lemongrass
- 5sprigs curry leaves
- 360g instant curry chicken paste
- 300ml UHT coconut cream
- 300g potato
- 5pcs tau pok
- 2 tomatoes
- 1tbsp oil
- 1tsp saltseasoning
- In a bowl, add in chicken and salt. Mix well and set aside for 20 minutes.
- Deskin and cut the potato into equal sizes. Do not cut it too small as it will disintegrate when boiled for too long.
- Cut the lemongrass into halves. Use the back of the knife to pound the bottom half to release the fragrance.
- Rinse the curry leaves and remove the leaves from the branch.
- Cut each tomato into 8 wedges.
- Cut the tau pok into half.
- Heat up a pot, add in lemongrass and curry leaves. Fry it till the water has fully dried up and the leaves are slightly roasted.
- Add in 1 tbsp oil and fry the lemongrass and curry leaves till it’s fragrant.
- Pour in the curry paste. Fry it for 1 minute with the lemon grass and curry leaves.
- Add in chicken and fry it till it’s ¾ cooked.
- Pour in water and potato. Spread the ingredients and ensure that they are fully submerged.
- Close the lid and let it simmer for 20 minutes on medium heat. At the 10 minute mark, check on the curry chicken, give it a good stir to ensure that the ingredients are not burnt.
- 20 minutes later, check the doneness of the potato. It’s ready when the fork can poke through it.
- Add in tomato, stir and cook it for another 7 minutes till it softens.
- Add in tau pok and coconut cream. Give it a good stir and simmer it for 1 minute. Adjust the thickness of the curry with coconut cream gradually.
- Season the curry with salt and it’s ready to serve.
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