Recipe: Curry Chicken with Potatoes

It took me a long while to complete this post because my mind was overwhelmed with what to write and how to share what I know. After a long time of thinking, I decided to start with something simple. A dish that is most acceptable and a comfort food for many Asians: Curry Chicken with Potatoes. I first learnt how to cook this dish from my husband. And yes, he was my sifu (Cantonese Chinese for accomplished teacher).


For 5 to 6 pax


Frying Pan/Pot


800g of chicken (chopped into pieces)

600g of potatoes (peel off the skin, wash and cut into 2 or 3 cubes and keep them dry)

2 medium sized onion (diced)

1 inches of old ginger (diced)

4 cloves of garlic (diced)

Curry Powder

10g chilli powder (add it into the curry powder, you may add more if you have a spicier taste)

50g curry powder for meat (add 5 tablespoons of water to make it into a smooth paste. *You may need to add 1 or 2 more tablespoons of water depending on the curry powder used.)

8 tablespoons of oil (I used olive oil)

250g of coconut milk (or milk)

Salt to taste




Sautee Potatoes

In the frying pan, heat up 2 tablespoons of oil. Once heated up, add in the cubed potatoes. Sauté till the potatoes are slightly browned.

Scoop them up and put them away on a plate.




In the frying pan/pot heat up the rest of the oil and then add in the diced onions, ginger and garlic and stir till fragrant.

Add in the curry paste and stir till fragrant.

Add Onions and Mix Well

Transfer this mixture into a stock pot.

Add in the chicken pieces and mix well.

Add in the potatoes and mix again.

Add 1 1/2 tablespoon of salt

Add in enough water to cover the chicken and potatoes.

Bring to boil.

Cover and simmer for about 45 minutes and stir occasionally to ensure that it does not burn.

Add in the coconut and bring it to boil

Taste and add extra salt if needed

Stir and then turn off the heat.

Now your curry is ready.

Serve with fresh baguette, white rice or fried bee hoon.

Chef’s Note: If you have excess curry chicken, you can divide it into portion and freeze it for future consumption.


Happy cooking and if you have any questions, suggestions or feedback, please leave a comment! 🙂

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

16 thoughts on “Recipe: Curry Chicken with Potatoes

  1. We will be serving some foods at the church next Sunday. And since we’ve been doing the same stuff over and over again, yours is a breath of fresh air. let me go ahead and try this.


  2. It’s amazing how the color of the curry from different countries differ. I’ve been to Singapore and we ordered curry and was surprised that the curry was like yours: orange in color. We were used to the yellow kind of curry.

    By the way, the potatoes looked so yummy!


  3. Curry chicken and bread (yum yum..) Choose soft white bread for best taste and have more gravy and less potatoes if you prefer to eat it that way. Potatoes make the gravy thicker, which is good…


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