Malaysian chicken potato curry EASY recipe for dinner | FullHappyBelly

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add curry powder and cook for another minute to toast the spices.

Add chicken pieces and cook until browned on all sides, about 5-7 minutes.

Pour in coconut milk and chicken broth, stirring to combine.

Add chopped potatoes, salt, and black pepper, then bring to a simmer.

Add lime leaves and green chilies, cover, and cook for 20-25 minutes until potatoes are tender.

Taste and adjust seasoning as needed.

Garnish with chopped cilantro before serving.

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