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Chicken and Potato Curry Recipe


This is a warm, flavorful curry with tender chicken and soft potatoes. It's made with coconut milk and a blend of spices that give it a rich taste. You cook the chicken and potatoes in a sauce until it's yummy and thick. Then, you serve it over rice with some peanuts on top.


4 Skinless, Boneless Chicken Thighs
3 Large Potatoes
400 ml Coconut Milk
1 Red Onion
50 g Dry Roasted Cashews
1 Tbsp Brown Sugar
3 Tbsp Fish Sauce
2 Shallots
2 Cloves of Garlic
1 Tsp Chilli Flakes
50 g Fresh Ginger
1 Stalk Lemongrass
1 Tsp Coriander Powder
1 Tsp Ground Cumin
1 Bay Leaf
1 Stick of Cinnamon
1 Tsp Black Peppercorns
1 Tsp Ground Cardamom
2 Kaffir Lime Leaves
1 Tsp Turmeric Powder
300 g Jasmine Rice


Peel and chop the potatoes into large chunks. Boil them for about 20 minutes until they are just tender.
While the potatoes are boiling, make the curry paste. Roughly chop the shallots, lemongrass, and ginger. Add these to a blender along with the garlic, chilli flakes, coriander powder, cumin, bay leaf, cinnamon stick, black peppercorns, cardamom, kaffir lime leaves, and turmeric powder. Blend with a splash of water until it forms a smooth paste.
Heat a large pan over medium heat and add the curry paste. Cook for 2-3 minutes until fragrant.
Add the chicken thighs to the pan and brown them on all sides.
Pour in the coconut milk and bring to a gentle simmer. Cook for 15 minutes, then add the pre-boiled potatoes and continue to cook for another 10 minutes.
In the meantime, cook the jasmine rice according to the package instructions.
Stir in the fish sauce and brown sugar into the curry and cook for an additional 5 minutes.
Toast the cashews in a dry pan until golden and set aside.
Serve the curry over the cooked rice and garnish with the toasted cashews.

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