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Recipe for :

Malaysian Chicken and Potato Curry

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


2kg (4lb) Chicken
2/3 cup (80g) mild curry powder
2/3 cup (160ml) water
7 cloves garlic, crushed
5 green shallots, finely chopped
2 teaspoons grated fresh ginger
1/3 cup (80ml) vegetable oil
1 liter (4 cups) coconut milk
3 medium (600g) potatoes, peeled, chopped
2 medium (300g) onions, sliced
5 green shallots, chopped, extra

  • Place chicken on board, breast side up. Cut through breast bone, a little to one side, and right through the backbone. Cut both pieces of chicken in half.
  • Cut between each wing and breast, cutting through joint. Cut or chop between each leg and thigh, making a total of 8 pieces. Chop each wing, leg, breast and thigh into 3 pieces making 24 pieces.
  • Blend or process curry powder, water, garlic, shallots and ginger until smooth. Combine curry mixture and chicken in bowl, cover, refrigerate 30 minutes.
  • Heat oil in pan, add chicken, cook, stirring, about 10 minutes or until chicken is brown and fragrant.
  • Add coconut milk, potatoes and onions, simmer, uncovered, about 20 minutes or until potatoes are tender. Stir in extra shallots.

Serves 4 - 6

To make this recipe even easier, the second time I made this, I firstly added 4 small red chillies to the blended water, garlic, shallots and ginger. I also thought that 1/2 teaspoon of salt would enhance the overall taste as well. Add this when adding the coconut milk, potatoes and onions.

For me, although the original recipe is excellent, my additions added an even better taste! Either way, I urge you to try this as it is so simple and even the kids loved it . . . Well, particularly the original without the chilli !

Martin James