Potato Recipes | Malaysian Potato and Chicken Curry
Slightly tangy and creamy Malaysian curry is loaded with the most tender chicken and deliciously soft and flavorful potatoes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at potatogoodness.com.
Ingredients
- 1 lb boneless, skinless chicken breast, lightly pounded and cut into ¾” cubes
- ½ cup whole fat plain yogurt
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- ½ teaspoon sugar
- 10 fresh kaffir lime leaves, bruised
- 4 lemongrass stalks (green parts left from spice paste), cut into 3″ length and bruised
- 1 large russet potato, cut into ¾” cubes
- 1½ cans 13.5 oz coconut milk
- 1¼ cup chicken stock
- 1 1½ Taplespoons lime juice
- 2 – 3 teaspoons brown sugar
- 2 – 3 teaspoons salt
- 12 shallots (short variety), peeled
- 1½” galangal (blue ginger), peeled
- 1″ginger, peeled
- 6 garlic cloves, peeled
- 8 dried cayenne chilies, deseeded and soaked in hot water for 10 minutes
- 8 candlenuts (or macadamia nuts)
- 4 lemongrass stalks (white parts only)
- ½ teaspoon ground turmeric
- ½ teaspoon belacan (fermented shrimp paste in block form), optional
- ½ cup water
- ¼ cup oil
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