Malaysian-Style Chicken Curry with Potatoes and Coconut Milk

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be tailored for flavor and cost.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is easier to find and offers umami flavor.

Marinate chicken with half of the salt.

Chop larger ingredients into smaller pieces before blending.

Blend all ingredients (chili, lemongrass, onion, shallots, ginger, turmeric, garlic) with a little water until fine.

Heat cooking oil in a pan and add blended ingredients; stir.

Add coriander powder and curry powder; cook until the paste is dry and aromatic, about 5-7 minutes.

Add chicken to the pan and stir; add a little water to prevent burning.

Reduce heat to low and add potatoes; cover and simmer until chicken releases juices.

After 20 minutes, add 1 cup of water and raise heat to medium; cook until chicken and potatoes are soft, about 30 minutes.

Add half of the coconut milk, tamarind water, remaining sugar, and salt; stir and taste.

Add remaining coconut milk and curry leaves; bring to a boil and adjust seasoning as needed.

Let curry sit for 5-10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens