Chicken curry is a popular and common dish in most parts of Asia. This recipe is a typical Southeast Asia chicken curry which consists of chicken, potato, and coconut milk as the main ingredients.
It is made with curry powder which is a pre-mixed spice blends. This savory dish is often served with rice, noodle or bread.

CHINESE VERSION: 南洋咖喱鸡

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Chicken Curry with Coconut Milk | MyKitchen101en

Yield: 10 servings

Ingredients:

For curry paste:

  • 40 g onion
  • 40 g shallots
  • 15 g garlic
  • 15 g old ginger
  • 15 g galangal (lengkuas)
  • 1 stalk lemongrass
  • 120 ml cooking oil
  • 30 g meat curry powder
  • 1 tsp tamarind/asam paste (deseeded)
  • 2 tsps plain water

Other spices (optional):

  • 1 sprig curry leaf
  • 2 pcs star anise (bunga lawang)
  • 3 pcs green cardamom (buah pelaga)

For chicken curry:

  • 850 g chicken (cut into pieces)
  • 450 g potatoes (cut into chunks)
  • 230 ml thin coconut milk (or water)
  • 130 ml thick coconut milk
  • 70 ml evaporated milk
  • 1 1/4 tsps salt
 

Instructions:

1 Preheat 450 ml of cooking oil, fry potatoes until half-cooked, drain and set aside for later use.

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2 Put onion, shallot, garlic, old ginger, galangal, lemongrass and cooking oil into blender, process until smooth.

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3 Pour the mixture into cooking pot, add in curry powder and mix well.

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4 Heat up curry paste over medium heat, then reduce to medium-low heat and cook until fragrant (about 5-6 minutes).

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5 Add in chicken pieces, turn to medium heat, cook until the outer parts are cooked.

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6 Add in potatoes, mix well.

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7 Add in thin coconut milk (or plain water), mix well.

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8 Add in star anise, green cardamom and curry leaf (optional: to enhance the flavour of curry).

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9 Mix 2 tsps of water with asam paste, add in.

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10 Bring to the boil, reduce to low heat, cover and cook for 25-30 minutes, until all ingredients are tender, stir 1-2 times in between cooking.

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11 After 30 minutes, discard some chili oil using a strainer if you prefer a less oily curry.

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12 Add in thick coconut milk, evaporated milk and salt, mix well.

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13 Bring to the boil again, then OFF the heat.

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Chicken Curry With Coconut Milk

Chicken curry is a popular and common dish in most parts of Asia. This recipe is a typical Southeast Asia chicken curry which consists of chicken, potato, and coconut milk as the main ingredients.
5 from 2 votes

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Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Asian, Southeast Asia
Servings 10 servings
Calories 320 kcal

Ingredients
 
 

For curry paste:

  • 40 g onion
  • 40 g shallots
  • 15 g garlic
  • 15 g old ginger
  • 15 g galangal lengkuas
  • 1 stalk lemongrass
  • 120 ml cooking oil
  • 30 g meat curry powder
  • 1 tsp tamarind/asam paste deseeded
  • 2 tsps plain water

Other spices (optional):

  • 1 sprig curry leaf
  • 2 pcs star anise bunga lawang
  • 3 pcs green cardamom buah pelaga

For chicken curry:

  • 850 g chicken cut into pieces
  • 450 g potatoes cut into chunks
  • 230 ml thin coconut milk or water
  • 130 ml thick coconut milk
  • 70 ml evaporated milk
  • tsps salt

Instructions
 

  • Preheat 450 ml of cooking oil, fry potatoes until half-cooked, drain and set aside for later use.
  • Put onion, shallot, garlic, old ginger, galangal, lemongrass and cooking oil into blender, process until smooth.
  • Pour the mixture into cooking pot, add in curry powder and mix well.
  • Heat up curry paste over medium heat, then reduce to medium-low heat and cook until fragrant (about 5-6 minutes).
  • Add in chicken pieces, turn to medium heat, cook until the outer parts are cooked.
  • Add in potatoes, mix well.
  • Add in thin coconut milk (or plain water), mix well.
  • Add in star anise, green cardamom and curry leaf (optional: to enhance the flavour of curry).
  • Mix 2 tsps of water with asam paste, add in.
  • Bring to the boil, reduce to low heat, cover and cook for 25-30 minutes, until all ingredients are tender, stir 1-2 times in between cooking.
  • After 30 minutes, discard some chili oil using a strainer if you prefer a less oily curry.
  • Add in thick coconut milk, evaporated milk and salt, mix well.
  • Bring to the boil again, then OFF the heat.

Video

Notes

This recipe yields 10 servings of chicken curry. 
The nutritional value for reference is for 1 serving of chicken curry. 

Nutrition (per serving)

Calories: 320kcalCarbohydrates: 17gProtein: 11gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 31mgSodium: 346mgPotassium: 474mgFiber: 3gSugar: 3gVitamin A: 126IUVitamin C: 16mgCalcium: 63mgIron: 3mg
Keyword chicken curry, chicken curry recipe
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