Curry Chicken – 咖喱鸡

Remember the good old days when you savored curry chicken every time you ordered cai png in hawker centres or your curry chicken with baguettes? This time, let’s recreate the magic at home!

Don’t belittle this seemingly simple dish of just chicken and potatoes. The spice paste and curry leaves certainly packs a punch! We would recommend that you allow the curry to soak in the chicken and potatoes at least for an hour though, to get the ideal taste desired. This easy-to-make baby here is ideal for a weekday family dinner with an extra bowl of rice or a loaf of bread. Yummy in the tummy!

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  • Servings: 4

  • Time: 1 hr 20 min

  • Skill: Easy


  1. 1 whole Chicken (cut in pieces)

  2. 3 large potatoes

  3. 30g ginger slices

  4. 10 cloves garlic

  5. 5 shallots

  6. 50g fresh chili paste

  7. 5 tbsp curry powder

  8. 3 tbsp. oil

  9. 1 stalk lemongrass

  10. 20 curry leaves

  11. 600ml water

  12. 200ml coconut milk

  13. 1 tbsp salt (adjust to taste)

  14. 1 tbsp sugar (adjust to taste)

  15. ½ tbsp chicken powder


  1. Cut 3 potatoes into large pieces (with or without skin on depending on preference)

  2. Blend 30g ginger slices, 10 cloves garlic and 5 shallots in a food processor

  3. Add 50g fresh chili paste and 5 tbsp curry powder to shallots mixture, mix well

  4. Add 3 tbsp oil to a pot, then add the spice paste and stir fry till fragrant

  5. Add chicken, 1 stalk lemongrass (bruised) and 20 curry leaves, continue to stir fry and mix

  6. Once the chicken starts to cook, add 600ml water

  7. Next add potatoes, bring to boil and let it simmer for another 20 mins.

  8. Add 200ml coconut milk and bring to boil, turn the heat down to low

  9. Add 1 tbsp salt, 1 tbsp. sugar and ½ tbsp. chicken powder (all adjust to taste)

  10. Cook for another 20 mins and it's ready.

  11. Note it you have the time let the curry sit for 1 hour before serving to let the curry flavour soak into the chicken and potatoes