Name: Cheats Malaysian Coconut Chicken and Potato Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Malaysian
Ingredients: 8 chicken thighs or drumsticks or mixture. (You can use chicken breast, or off the bone chicken); 2 medium potatoes; 10 mushrooms (optional); 1 large onion; 3 cloves garlic crushed; 1 piece finely chopped ginger, about 1 cm thick; 1 chicken stock cube; 1 cups tin coconut milk, about 1 1/2 - 2; 1 Tablespoon Mild curry powder, you can add hot curry powder if you wish; 1 Tablespoon Vegetable oil; Serve with Thai Jasmine rice if you would like.

Cheats Malaysian Coconut Chicken and Potato Curry, easy no-fuss dinner, quick recipe and delicious with rice or naan bread. Simple ingredients for a tasty chicken dinner.

KARI AYAM DAN UBI KENTANG! How many of us can say that and remember how to say it at a later date? That's the Malaysian name for this delicious curry, which in everyday words, is called a Chicken and Potato curry!

I've called it a 'cheats' Malaysian Coconut Chicken and potato curry because many of us can feel a little overwhelmed when it comes to making curries. All those spices and what to do with them, how much to add, where to buy them, will they be too hot? Will I ever use them again? It can take a long time too, preparing all the spices if you make them from scratch.

So this curry is called a cheats curry because you will be able to achieve an authentic Malaysian curry flavour, without the need to add all the zillions of spices, it's super quick, and great served up with a plate of plain Thai Fragrant Jasmine rice.

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

As a child growing up in Hong Kong, we had many culinary influences from Malaysia, and this recipe is one my mother would whip up in the kitchen during the week. It was never a hot chilli tasting dish, as mild curry powder is used. But I always remember the smell of the coconut mixed with the curry powder as my mum would be cooking.

The flavour was a lovely creamy coconut, mixed with the chicken, the taste of the potatoes, all lovely and soft full of the curry sauce, and together with sauce all over the rice, it truly was a magical, refreshingly tasty dish. Of course, you can make the curry hotter to your taste..just add chillies or hot curry powder!

So come take a trip with me to the Orient and explore some delicious flavours and smells. Once you've made this dish, you will make it over and over again! Please enjoy our Cheats Malaysian Coconut Chicken and Potato Curry!

Table of Contents 📋 hide

1) Ingredients

2) Instructions

3) Recipe Card

4) Cheats Malaysian Coconut Chicken and Potato Curry

5) Delicious Chinese Recipes

Ingredients

8 Chicken thighs or drumsticks or mixture. (You can use chicken breast, or off the bone chicken)
2 medium potatoes
10 mushrooms (optional)
1 large onion
3 garlic cloves crushed
1 piece finely chopped ginger (about 1 cm thick)
1 chicken stock cube
1 tin coconut milk (about 1 ½ - 2 cups)
1 Tablespoon Mild curry powder (you can add hot curry powder if you wish)
1 Tablespoon Vegetable oil
Serve with Thai Jasmine rice if you would like.

Instructions

Prepare Everything!
1. Chop mushrooms, potatoes peeled and cut into quarters.

2. Crush garlic, finely chop ginger and onions

3. Wash chicken pieces

4. Start cooking rice if you've chosen rice to have with your curry.

5. Put vegetable oil in your pan and heat on medium. When it's hot enough, add the chicken pieces and golden brown the skin all over. Add a little salt and pepper. Once browned, return to a plate for now.

Cheats Malaysian Coconut Chicken and Potato Curry, browned chicken — Golden brown chicken

6. Using the same pan, all the onions, garlic, ginger, mushrooms and curry powder. Fry gently until the onions turn transparent. Do not let them go brown as that will cause the dish to turn bitter. Add a pinch of salt.

7. Add all other ingredients.

8. Return the chicken to the pan, give it a stir and leave on a gentle heat with lid on, to simmer of 20 - 25 minutes

Cheats Malaysian Coconut Chicken and Potato Curry, simmering — Adding the chicken & coconut milk

I like to add ½ Teaspoon of this curry paste...It is VERY, VERY HOT!!!

9. Five minutes before the end, check the potatoes are soft (stick a knife in one and see), and also check the chicken is done. Leave with the lid on for the last 5 minutes.

10. If cooking rice, it should be ready now.

11. Garnish with a handful of chopped coriander/cilantro or fresh basil leaves and serve.

We'd love to hear from you and what you thought of our cheats Malaysian coconut chicken and potao curry recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Cheats Malaysian Coconut Chicken and Potato Curry

Yield: 4 - 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This curry is called a cheats curry because you will be able to achieve an authentic Malaysian curry flavour, without the need to add all the zillions of spices, it's super quick, and great served up with a plate of plain Thai Fragrant Jasmine rice.

Ingredients

8 chicken thighs or drumsticks or mixture. (You can use chicken breast, or off the bone chicken)
2 medium potatoes
10 mushrooms (optional)
1 large onion
3 cloves garlic crushed
1 piece finely chopped ginger, about 1 cm thick
1 chicken stock cube
1 cups tin coconut milk, about 1 ½ - 2
1 Tablespoon Mild curry powder, you can add hot curry powder if you wish
1 Tablespoon Vegetable oil
Serve with Thai Jasmine rice if you would like.

Instructions

Chop mushrooms and peel potatoes and cut into quarters.
Crush garlic, finely chop the ginger and onions
Wash chicken pieces
Start cooking rice if you've chosen rice to have with your curry.
Put vegetable oil in your pan and heat on medium. When it's hot enough, add the chicken pieces and golden brown the skin all over. Add a little salt and pepper. Once browned, return to a plate for now.
Using the same pan, all the onions, garlic, ginger, mushrooms, and curry powder. Fry gently until the onions turn transparent. Do not let them go brown as that will cause the dish to turn bitter. Add a pinch of salt.
Add all other ingredients.
Return the chicken to the pan, give it a stir and leave on a gentle heat with the lid on, to simmer of 20 - 25 minutes
Five minutes before the end, check the potatoes are soft (stick a knife in one and see), and also check the chicken is done. Leave with the lid on for the last 5 minutes.
If cooking rice, it should be ready now.Garnish with a handful of chopped coriander/cilantro or fresh basil leaves and serve.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 619Total Fat: 37gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 242mgSodium: 387mgCarbohydrates: 27gFiber: 3gSugar: 3gProtein: 49g

Nutrition information isn’t always accurate

Delicious Chinese Recipes

Here's a great selection of Chinese appetizers and meals for parties, buffets, snacks, banquets

Share your thoughts

10 thoughts shared

Anne H
says:
July 14th, 2013 at 3:02 am

Easy and delicious! I switched out zucchini for broccoli and used chicken breasts. I also added 1-1/2 T curry. The four of us devoured it! Thanks for a great recipe

1. lovefoodies
  says:
  July 14th, 2013 at 10:21 am
  
  oh Anne! I am so please your family loved it! It is very versatile in that you can swap the meat and vegetables for whatever you have or prefer. The taste is certainly wonderful!
  
Shauna | The Best Blog Recipes
says:
April 11th, 2013 at 9:01 pm

I just put together a “50 Fabulous Chicken Dishes” Recipe Round Up from links that were submitted to The Weekend re-Treat over the past couple of weeks and this recipe was included and featured in today’s post!

http://thebestblogrecipes.blogspot.com/2013/04/50-fabulous-chicken-dishes.html

1. lovefoodies
  says:
  April 11th, 2013 at 9:16 pm
  
  Thanks very much Shauna! I feel very honoured to be featured. :)
  
Shauna {The Best Blog Recipes}
says:
March 29th, 2013 at 5:37 am

Thanks for linking up this post to The Best Blog Recipe’s
Weekend re-Treat #9!

I know I’m running a little bit behind in pinning but I wanted
to stop by and pin your image to My Link Parties Craft/DIY & Recipe Boards
while I was here.

Hope to see you link up again at the party this weekend! It just went live on the blog not too long
ago :)

Shauna
http://thebestblogrecipes.blogspot.com/
http://ready2loseweight.blogspot.com/

1. lovefoodies
  says:
  March 29th, 2013 at 9:50 am
  
  Hi Shauna, thanks for your comments, and look forward to joining your party!
  
Cindy Jamieson
says:
March 19th, 2013 at 3:46 pm

This is something I would love to try. I never make Curry, because of the reasons you stated above… will I ever use the spices again, but I love that most ingredients here are some I always have on hand! Thanks for sharing with Simple Supper Tuesday.

1. lovefoodies
  says:
  March 19th, 2013 at 3:54 pm
  
  Hi Cindy, I’m glad you have been inspired to try the curry. I am sure you will enjoy it!
  
Marlys Folly
says:
March 19th, 2013 at 10:52 am

This sounds wonderful Mary. Thanks for sharing it on my facebook page. Pinning it.

1. lovefoodies
  says:
  March 19th, 2013 at 1:03 pm
  
  Thanks Marlys! I’m so glad you like it :)