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Curry Chicken


  • 1 whole chicken - cut into serving pieces

  • 3 large potatoes - peeled, cut into serving pieces

  • 30g ginger - peeled, sliced

  • 10 cloves garlic

  • 5 shallots

  • 50g chilli paste

  • 5tbsp curry powder

  • 3tbsp oil

  • 1 stalk lemongrass - smashed

  • 20 curry leaves

  • 600ml water

  • 200ml coconut milk

  • 1tbsp salt

  • 1tbsp sugar

  • 1/2tbsp chicken stock powder


  1. In a food processor, add in ginger, garlic and shallots. Blend into a smooth paste.

  2. Transfer paste into a bowl. Add in chilli paste and curry powder, mix well.

  3. Add 3tbsp of oil into a pot. Stir-fry spice paste till fragrant.

  4. Add in curry leaves and lemongrass, stir well.

  5. Add in chicken. Stir well till well mixed, then add in water and potato. Bring to a boil, then reduce and let simmer for 20mins.

  6. Add in coconut milk, salt, sugar and chicken stock. Cook for another 20mins.

  7. Turn off heat and allow curry to sit for 1hr before serving to let curry flavour steep into chicken and potatoes.

Adapted from The Meat Men

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