Chicken curry with potatoes always reminds me of a full moon box. In Malaysia, it is the Chinese tradition to give a red packet (angpow) or a gift for a couple whom had just welcomed a new-born baby. In return, the couple would usually prepare a box of full moon goodies to thank the giver. Inside this goodies box, it usually contains a pair of red-dyed eggs, Ang Ku Kueh, turmeric glutinous rice (nasi kunyit) and chicken curry.

When I was younger, I did not take 'nasi kunyit' with curry instead I would go with sugar. As I turned older in my teenage years, I began to appreciate the curry chicken with 'nasi kunyit'. The fabulous chicken curry would make me drooling even just by the smell of it. Guess I was thinking too much of the chicken curry since our friend - WL had just delivered baby Gracy on last Thursday (October 8) and I couldn't wait for the full moon celebration.

This dish also made me think of my cousin - William. When we were younger, we used to stay over at our maternal grandmother's place during school holiday. Grandma would cook enormous delicious stuff for her lovely grandchildren. We were really a bunch of potato kids. The potatoes would be gone missing twice as fast as Grandma could top up! There was once William asked Grandma 'Could you cook only the potatoes for us, no chicken is fine?'

Too much of the talking and I am getting desperate. Hence, I used the curry powder imported from Malaysia and replace the coconut milk with milk alone. My crossed-fingers did help and the potato chicken curry turned out fabulous!

Interested to make your own edition like me? Let's get started!

Ingredients
1   cup onion - diced
1/4 cup garlic - minced
1 tsp vegetable/cooking oil
4 tbsp curry powder (I used fish curry powder - Adabi brand)
4 cup water
1/2 pound chicken - preferably with bone but skinless
3 cup potato - diced large
1/4 cup milk (or coconut milk)
2 stick lemon grass (optional)
1 chuck galangal (optional)
salt, sugar, soy sauce to taste

Method
1. Get a large saucepan and heat up.
2. Pour cooking oil and add garlic. Saute for 1-2 minutes.
3. Add onion and stir until the onion turns transparent and the garlic is golden brown or fragrant.
4. Grab a small bowl. Place the curry powder. Add 1 cup of water and stir gently to mix.
5. Pour into the saucepan. Add in the remaining water and bring it to boil.
6. Add potato and turn to medium heat. Simmer for 20-30 minutes. Stir Occasionally.
7. Add chicken and continue to simmer for another 20 minutes.
8. Pour the milk and stir. Please do not boil it.
8. Season with salt, sugar and soy sauce to taste.
9. Serve.

Bon Appetit!

Tips: Potatoes have to be in the saucepan before the chicken as they take longer to cook.

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Comments (2)

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written by mum , October 22, 2009

syabas, u r really creative. cooking curry chicken with fish curry powder.
but i still prefer using meat curry powder cos it contain all the spices needed for chicken curry. for easy cooking, usually i cut and boil or steam the potatoes first.(about 3/4 cooked)

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written by Shirley T , October 22, 2009

mum, Thanks for the tips. I will try in my next attempt

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