Chicken Curry with Potatoes is a traditional Christmas Islander recipe for a classic Malay-style curry of chicken and potatoes in a coconut milk base flavoured with Nyona curry paste and curry leaves. The full recipe is presented here and I hope you enjoy this classic Christmas Islander version of: Chicken Curry with Potatoes.
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Chicken curry with potatoes is a common Nyonya chicken curry in Malaysia that's also made its way into Christmas Island and Cocos (Keeling) Islands cuisine.
Ingredients:
250g (1 cup) Nyonya Curry Paste
(250g potatoes, peeled
900g chicken; 4 drumsticks and 4 thighs or 4 leg quarters
3 shallots, peeled and sliced thinly
2 lemongrass sticks, use the white parts only, pounded
1 tbsp oil
500ml water
120ml coconut milk
1 sprig curry leaves (optional)
Method:
Cut the chicken into serving-sized pieces, leaving the bone in (this yields better flavour).
Heat a deep pan over medium heat and add the oil. Use to fry the sliced shallots until aromatic or lightly browned. Add the curry paste and stir until fragrant. Add the chicken and lemongrass, stirring for 1 minute before pouring in the water.
Bring the curry chicken to a boil, add the potatoes, return to a boil, reduce the heat to low, cover the pan and simmer for about 20 minutes, or until the chicken becomes tender. Pour in the coconut milk and bring it back to a boil.
Serve hot.
Alternatively, you can let the chicken sit overnight in the spice blend before adding the coconut milk the next day. This method ensures that the chicken is very tender and aromatic, as the flavours have time to develop overnight.
Serve the chicken curry the following day if you use this method.
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