Malaysian Curry Chicken with Potatoes

Step 1: Prepare Ingredients

Gather and prepare all ingredients: flatten the lemongrass, open the coconut milk can, prepare the instant curry paste, blend shallots, ginger, and garlic, cut potatoes into pieces, and pre-marinate the chicken with salt.

Step 2: Quick Deep Fry Potatoes

Heat cooking oil in a pan. Quickly deep fry the potato pieces until they are slightly softened but not fully cooked. Remove the potatoes from the oil and set them aside.

Step 3: Sauté Aromatics

Using the leftover oil in the pan, add the blended shallot, ginger, and garlic. Sauté until the mixture becomes fragrant and lightly golden.

Step 4: Add Lemongrass

Add the flattened lemongrass stalks to the pan with the sautéed aromatics and continue to stir-fry for a minute.

Step 5: Add Chili Sauce and Sugar (Optional)

Optionally, add 1 tablespoon of chili sauce and 1 tablespoon of sugar. Stir-fry until all ingredients are well combined and the mixture is fragrant.

Step 6: Add Coconut Milk for Flavor

Add about 1 tablespoon of coconut milk (or coconut oil) to the paste and stir-fry until red oil separates, indicating that the curry paste is well cooked and fragrant.

Step 7: Add Chicken and Curry Paste

Add the pre-marinated chicken pieces to the pan. Then, add approximately half of the instant curry paste. Stir-fry continuously to ensure the chicken is evenly coated with the curry paste and absorbs the flavors.

Step 8: Simmer Chicken (First Stage)

Once the chicken is well coated, cover the pan with a lid and simmer for 2 minutes to allow the chicken to partially cook and absorb more flavor.

Step 9: Add Potatoes, Remaining Curry Paste & Coconut Milk

After 2 minutes, uncover the pan. Add the quick-fried potatoes, the remaining instant curry paste, and half of the remaining coconut milk. Stir everything gently to combine.

Step 10: Simmer Chicken & Potatoes

Cover the pan again and simmer over medium-low heat. During this simmering period, uncover and flip the chicken and potatoes every few minutes to prevent them from sticking to the bottom and ensure even cooking. This stage will last for about 6-7 minutes.

Step 11: Add Remaining Coconut Milk

After about 6-7 minutes of simmering with the potatoes, add the remaining half can of coconut milk to the curry. Stir well to incorporate it into the sauce.

Step 12: Thicken Curry

Continue to slow cook the curry without a lid. This allows the sauce to reduce and thicken to your desired consistency.

Step 13: Flip Chicken (Final Stage)

Continue flipping the chicken and potatoes occasionally to ensure they are fully cooked and to prevent any sticking or burning at the bottom of the pan.

Step 14: Taste and Adjust Seasoning

Taste the curry. If needed, add a bit more salt and a little sugar to enhance the flavor. The curry should be slightly salty for a better taste.

Step 15: Check Potatoes for Doneness

The dish is complete when the potatoes are soft and cooked through. The whole simmering process from adding the chicken takes about 15 minutes.

Step 16: Serve

Turn off the heat. The curry chicken is now ready to be served, ideally with steamed white rice.

• Stir-fry the aromatics and curry paste patiently until very fragrant to develop deep flavors.

• During the simmering time, continuously flip the chicken and potatoes to prevent them from sticking to the bottom of the pan and burning.

• Curry often tastes better with a slightly salty profile, so adjust salt to your preference.