Hot Malaysian-Style Chicken and Potato Curry

    Hot Malaysian-Style Chicken and Potato Curry


    9 people made this

    About this recipe: This curry is relatively hot and usually served during special occasions by some communities in Malaysia. If you're really in-tune with your oriental ingredients, substitute in galangal for the ground ginger. Since this is a robust and highly flavoured curry, serve with freshly cooked rice.

    Serves: 6 

    • 3 tablespoons vegetable oil
    • 2 tablespoons water or as needed
    • 6 red onions, chopped
    • 25 dried chillies or crushed chillies to taste
    • 7 candlenuts or macadamia nuts, finely chopped or ground in a food processor
    • 1 teaspoon shrimp paste (belacan)
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground ginger
    • 1 teaspoon ground allspice
    • 3 sticks lemon grass
    • 1 tablespoon mustard seed
    • 475ml water
    • 1kg skinless, boneless chicken breast fillets, cut into bite-size pieces
    • 1kg potatoes, cut into 2.5cm cubes
    • Salt to taste
    • 1 tablespoon distilled white vinegar

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Heat oil in a large frying pan over medium high heat. In a medium bowl combine the onions, chillies, candlenuts, shrimp paste, turmeric, ginger, lemon grass and mustard seed. Blend together with a little water to form a fine paste. Add to frying pan and saute until fragrant and almost dry.
    2. Add 475ml water and bring all to the boil. Add chicken and potatoes. Reduce heat and let simmer about 20 minutes or until chicken is cooked (no longer pink inside) and curry is quite thick in consistency.
    3. Add salt to taste. Remove from heat and add vinegar. Mix well and serve.

    Candlenuts and shrimp paste

    Available in Indian/Oriental stores and online at

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