- 250g Potato mids, cut in half
- 40ml Vegetable oil
- 200g Sliced onion
- 4kg Farmstead chicken thighs
- 200g Malay curry paste
- 800ml Coconut milk
- 4 Limes halved and charred
- 25g Coriander, chopped roughly
Malaysian chicken curry & potato
Malaysian chicken curry & potato
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Malaysian chicken curry & potato recipe a try? For more inspiration, head to our website
Ingredients
Method
1) Boil the potatoes until cooked but firm, drain and set to one side
2) Sauté the onions until lightly golden and soft then add the meat and cook until golden brown and slightly caramelised
3) Add the Malay curry paste and stir until fragrant
4) Pour in the coconut milk and simmer until the sauce thickens
5) Finish with cooked potatoes and gently stir
6) Serve in a bowl and garnish with charred lime halves and chopped coriander
Chef’s Tip:
Serve with sticky coconut rice or flat noodles
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
