Classic Curry Chicken With Potatoes

Classic Curry Chicken With Potatoes

Learn how to make classic Thai chicken curry with potatoes with this simple and easy recipe that's sure to be a family favorite.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Preheat oven to 350 F (if using oven method).
  2. Step 2

    Place a wok or large frying pan over medium-high heat. Add the curry powder, bay leaf, cinnamon stick (if using) and chili/cayenne. "Dry fry" these spices 1 to 2 minutes, until they are lightly toasted and fragrant.
  3. Step 3

    Add 2 tablespoons oil, plus the shallots , garlic, and galangal or ginger . Also, add a few tablespoons of the chicken stock—enough to keep ingredient frying nicely. Stir-fry 1 minute.
  4. Step 4

    Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
  5. Step 5

    Add remaining stock plus ketchup/ tomato puree , stirring well to combine. Finally, add the coconut milk, fish sauce, sugar, cinnamon stick, and lime leaves or bay leaf.
  6. Step 6

    Bring to a boil, then cover and reduce to simmer for 30 minutes until cooked. Or transfer curry to a large covered casserole dish and bake 1 hour at 350 F. Add tomatoes during the last 10 to 15 minutes of cooking (not before, or they will keep potatoes from becoming tender).
  7. Step 7

    When chicken is cooked and tender, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce , or fresh-cut chiles if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.
  8. Step 8

    Sprinkle over the fresh coriander and serve with plenty of Thai jasmine rice .