Classic Curry Chicken With Potatoes

Jun 17 2022

Learn how to make classic Thai chicken curry with potatoes with this simple and easy recipe that's sure to be a family favorite.

Ingredients

1
pound chicken breast or thigh (chopped into small chunks, or whole chicken pieces)
2
to 3 potatoes (chopped into chunks)
Optional: 1 to 2 medium tomatoes (chopped into chunks)
¼
cup fresh coriander for garnish
2
tablespoons Thai curry powder or Madras curry powder or regular curry powder
1
bay leaf
Optional: 1 cinnamon stick
½
to 1 teaspoon chili flakes or cayenne pepper (to taste)
2
shallots or 1/2 cup purple onion (diced)
4
to 5 cloves garlic (minced)
1
thumb-size piece galangal or ginger (grated)
½
cup chicken stock or broth
1 ½
tablespoons ketchup or sweet tomato puree
1
can thick coconut milk
2
to 3 tablespoons fish sauce
Optional: 1/2 teaspoon sugar
2
to 3 tablespoons vegetable oil for stir-frying
1
to 2 whole makrut lime leaves or 1 bay leaf

Step 1
Preheat oven to 350 F (if using oven method).
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.
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.
Step 4
Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
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.
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).
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.
Step 8
Sprinkle over the fresh coriander and serve with plenty of Thai jasmine rice .