Hot Malaysian-style chicken and potato curry

    50 min

    This curry is relatively spicy 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.

    11 people made this

    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 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 lemongrass
    • 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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    Reviews in English (6)


    IT'S THE BEST SINCE SLICED BREAD!  -  20 Dec 2000  (Review from Allrecipes US | Canada)


    Finding the ingredients was reasonably easy. Galangal sounded important. I was determined to find it. A local Chinese supermarket offered both chopped preserved in a jar and fresh ones. I opted for fresh. I was less lucky with the candlenuts so I substituted Brazil Nuts as suggested by an ingredients substitution website. Finally, I used fresh birds eye green chile, having watching something similar being prepared while in Asia. The volume of ingredients to blend was a major effort and my poor blender was in melt down failing to make anything like a paste. Fresh Galangal is quite hard and with the nuts it is just too much. I aborted and removed and grated the Galangal and nuts by hand then back for a finish off blend. Also, the quantity of Ginger and Galangal are not listed in the ingredients – I used a couple of bulbs of each. I think if you like it then just add more. Beyond that, it was really simple. Cooling times and liquid exactly as expected and results good  -  01 Aug 2005  (Review from Allrecipes US | Canada)


    Used cashews instead of candlenuts and red chili paste instead of chilies and shrimp paste.  -  07 Jan 2010  (Review from Allrecipes US | Canada)