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.
- Serves: 4 persons
- 1pound chicken breast or thigh (chopped into small chunks, or whole chicken pieces)
- 2to 3 potatoes (chopped into chunks)
- Optional: 1 to 2 medium tomatoes (chopped into chunks)
- ¼cup fresh coriander for garnish
- 2tablespoons Thai curry powder or Madras curry powder or regular curry powder
- 1bay leaf
- Optional: 1 cinnamon stick
- ½to 1 teaspoon chili flakes or cayenne pepper (to taste)
- 2shallots or 1/2 cup purple onion (diced)
- 4to 5 cloves garlic (minced)
- 1thumb-size piece galangal or ginger (grated)
- ½cup chicken stock or broth
- 1 ½tablespoons ketchup or sweet tomato puree
- 1can thick coconut milk
- 2to 3 tablespoons fish sauce
- Optional: 1/2 teaspoon sugar
- 2to 3 tablespoons vegetable oil for stir-frying
- 1to 2 whole makrut lime leaves or 1 bay leaf
Step 1Preheat oven to 350 F (if using oven method).
Step 2Place 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.
Step 3Add 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.
Step 4Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
Step 5Add 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.
Step 6Bring 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).
Step 7When 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.
Step 8Sprinkle over the fresh coriander and serve with plenty of Thai jasmine rice .