Chicken curry with ginger, garlic, coconut milk, yogurt and potatoes. Malaysian in taste, deep brown in color, and since it simmers with the potatoes it makes for a complete dish! Serve with hot cooked rice and other veggies, if desired.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.

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  • Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.

  • Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.

  • Season with salt to taste and simmer for another 2 minutes; the curry is ready!

Nutrition Facts

715 calories; 46 g total fat; 173 mg cholesterol; 209 mg sodium. 26.7 g carbohydrates; 48.4 g protein; Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2006
This recipe was great! I love curry so the amount was perfect for me but you can cut the curry down by as much as half if you don't like it as strong. I used yellow curry and I'd like to try it with other kinds. I used light coconut milk added a little cayenne to make it spicy and used honey to balance out the curry not white sugar. The flavor was phenomenal. I also used boneless skinless chicken breasts because it's what I had on hand but I'd like to try it with regular chicken. If you want to cut down cooking time try throwing the potatoes in early with the browning onions to get them started on their way. Again it was great! Thanx! Read More
(45)

Most helpful critical review

Rating: 3 stars
03/07/2006
This is a basic flavored Indian curry but was good with some tweaking. I don't like bland so added extra tbsp. curry powder and 2 tsp. garam masala 6 whole cloves extra clove of garlic 2 tsp. Tunisian chili powder and 1 cinnamon stick. Didn't know what to do with the rest of the coconut milk as I don't use it very often so used the whole can (2 cups) and just omitted the regular milk. I had 4 lbs. thighs and legs and deskinned them. With 4 lbs. it is going to take more than 25 minutes of simmer to get the chicken done so didn't add the potatoes until later on. I didn't grind any onion just cut them into slices for some substance to the dish. Also added about a cup of chick peas for some substance. Served with basmati rice. If making this recipe as is I would suggest bumping up the spices or making an Indian style rice that would also add some spice. Read More
(77)
80 Ratings
  • 5 star values: 31
  • 4 star values: 24
  • 3 star values: 18
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
01/11/2006
This recipe was great! I love curry so the amount was perfect for me but you can cut the curry down by as much as half if you don't like it as strong. I used yellow curry and I'd like to try it with other kinds. I used light coconut milk added a little cayenne to make it spicy and used honey to balance out the curry not white sugar. The flavor was phenomenal. I also used boneless skinless chicken breasts because it's what I had on hand but I'd like to try it with regular chicken. If you want to cut down cooking time try throwing the potatoes in early with the browning onions to get them started on their way. Again it was great! Thanx! Read More
(45)
Rating: 3 stars
03/06/2006
This is a basic flavored Indian curry but was good with some tweaking. I don't like bland so added extra tbsp. curry powder and 2 tsp. garam masala 6 whole cloves extra clove of garlic 2 tsp. Tunisian chili powder and 1 cinnamon stick. Didn't know what to do with the rest of the coconut milk as I don't use it very often so used the whole can (2 cups) and just omitted the regular milk. I had 4 lbs. thighs and legs and deskinned them. With 4 lbs. it is going to take more than 25 minutes of simmer to get the chicken done so didn't add the potatoes until later on. I didn't grind any onion just cut them into slices for some substance to the dish. Also added about a cup of chick peas for some substance. Served with basmati rice. If making this recipe as is I would suggest bumping up the spices or making an Indian style rice that would also add some spice. Read More
(77)
Rating: 5 stars
01/11/2006
This recipe was great! I love curry so the amount was perfect for me but you can cut the curry down by as much as half if you don't like it as strong. I used yellow curry and I'd like to try it with other kinds. I used light coconut milk added a little cayenne to make it spicy and used honey to balance out the curry not white sugar. The flavor was phenomenal. I also used boneless skinless chicken breasts because it's what I had on hand but I'd like to try it with regular chicken. If you want to cut down cooking time try throwing the potatoes in early with the browning onions to get them started on their way. Again it was great! Thanx! Read More
(45)
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Rating: 5 stars
03/15/2005
This recipe is great! I did make a few adjustments by using half the yogurt omitting the milk and adding more coconut milk and ginger. I also used boneless chicken breasts that I cut into pieces and browned with the onion. It turned out very very good and I'll definitely make it again! Read More
(20)
Rating: 3 stars
03/07/2004
The base for this recipe is great but it was a little bland. To spice it up I added two chicken bouillon cubes 1 teaspoon of basil 1/2 teaspoon sugar to balance the curry and black pepper to taste. I also cut back the curry to 3 tablespoons primarily because my family doesn't like it that spicy. I'd also suggest browning the chicken with the onion before adding the sauce to give it more color. I added some mushrooms which were good if you like them. The sauce would be good with shrimp as well but you might add 1 or 2 tablespoons of fish sauce instead of the chicken bouillion. Read More
(18)
Rating: 5 stars
09/12/2007
I made this for my boyfriend. I pretty much only used it as a basis/reference to make it my own. But what I came up with got a 10/10 rating from him. I also gave some to my friend and she flipped out. I used half a package of chicken breast half a large potato half a yellow onion a can of coconut milk just a splash of regular milk and 3 tbsp of Madras curry powder. We like things spicy so if you like it a little milder cut back to 2. If it comes out unbearable you can add some more milk in and let it reduce until it feels right. It came out with a beautiful yellow color and my hands smelled deliciously of curry afterward. Served over rice it makes for a great introductory Indian dish. Read More
(12)
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Rating: 5 stars
07/17/2005
I absolutely adore this recipe! I added a little bit more curry powder in the end with some frozen peas and carrots this was absolutely the best curry recipe I have found! Thanks for sharing this delightful recipe! Read More
(9)
Rating: 4 stars
07/01/2006
I didnt have all the right ingredients so i did the best with what i had. I used powdered ginger instead of fresh increased the milk yogurt and water to make up for not having coconut milk and added more curry powder plus some cayenne. The result was delicious even with the changes! A good easy recipe. Read More
(6)
Rating: 5 stars
03/08/2008
I wish I could have it every day. It was absoulutly the best thing on earth. My entire family loved it and wanted a lot more. It was so wonderful. I wish I could make it more.:) Read More
(6)
Rating: 3 stars
06/23/2003
OKay but needs something to give it some "umph". Read More
(6)