Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Malaysian Chicken and Potato Curry Recipe
    Lost? Site Map

    Malaysian Chicken and Potato Curry

    Malaysian Chicken and Potato Curry. Photo by AmandaInOz

    1/1 Photo of Malaysian Chicken and Potato Curry

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Malaysian`Chef's Note:

    This is my mom’s favorite chicken curry recipe. I get very good reviews whenever I make it. I don’t have a specific cooking time; it just depends on the size of the chicken and potatoes. I like using the A1 curry powder, but it is quite hard to find, so I suggest any regular curry powder. Madras curry powder is a little too bitter and yellow for my liking, and Thai curry powder has a totally different taste. So experiment till you get your favorite combination and enjoy! Michelle T

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mince garlic, and shallots. Peel and cut potatoes into 1.5 inch cubes. Mix curry powder with the 1 cup water. Set aside.
    2. 2
      Heat the 2 tbsp oil in a pot on medium high heat. When the oil is hot fry Ginger, Shallots, Garlic, Cinnamon stick Clove and Star Anise until fragrant (Careful not to burn). Add curry powder paste.
    3. 3
      Put in chicken and cook until chicken is half done. Add potatoes. Stir every couple of minutes, so that the bottom won’t burn and everything is cooked evenly. Add in the coconut milk and salt.
    4. 4
      If you like your curry watery, just add water a little at a time.
    5. 5
      When potatoes are cooked, simmer for a little while more. Poke the chicken to make sure it’s not red on the inside. The Potatoes should be tender but not soft until it turns to mush.
    6. 6
      After cooking I usually fish out the spices, like the cloves, anise, cinnamon, and ginger, because it is quite unpleasant to bite into them because they have such a strong taste.

    Ratings & Reviews:

    • on March 28, 2010

      45

      This is a very smooth, mild flavoured curry. The lime juice gave it a nice zing, but we still felt it was missing something. I think a bit of chili would have gone a long way in this recipe. Thanks for posting! Made for PAC Spring 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Malaysian Chicken and Potato Curry

    Serving Size: 1 (160 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 238.1
     
    Calories from Fat 147
    61%
    Total Fat 16.3 g
    25%
    Saturated Fat 10.0 g
    50%
    Cholesterol 0.0 mg
    0%
    Sodium 502.3 mg
    20%
    Total Carbohydrate 21.9 g
    7%
    Dietary Fiber 4.0 g
    16%
    Sugars 4.4 g
    17%
    Protein 3.7 g
    7%

    The following items or measurements are not included:

    chicken pieces

    ginger

    red shallots

    star anise

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites