Curry chicken with Potato Recipe – Timperio




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    Prep time

    10 mins

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    Cook time

    30 mins

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    Total time

    40 mins

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Curry chicken with potatoes is one of the most popular curry dishes in Malaysia and Singapore. Wherever you go, be it in hawker centers, food courts, coffee shops, or event Restaurants - you'll likely have a chicken curry on the menu. Healthy and tasty, this is my own version of chicken curry that you can easily cook at home within just half an hour.


  • 6 qt Middle part of chicken wings (also known as wingette)

  • 2 qt Small size of potatoes

    Peeled and diced into 2-3 cm pieces

  • 30 ml Timperio Nobile extra virgin olive oil (EVOO)

    Alternatively, you may use Timperio Gentile or Timperio Organic Bio/Oil

  • 2 qt Small onion

    Finely chopped

  • 3 qt Garlic cloves

    Finely chopped

  • 60 g Gourmet Curry paste (Tumisan Kari Ayam)

  • 30 g Coconut milk

  • 2 tbsp Coriander, chopped



  • Cut the chicken into pieces. I personally prefer boneless chicken meat, and this is why I debone the chicken. However, you can keep it with bones too!

  • In a medium-size pot, over medium heat, add Timperio Nobile EVOO, garlic and onion, cook for 4 to 5 minutes, until garlics turn gold and onions turn translucent. Add the curry paste into the pot and continue stirring until thee sauce gets aromatic and fragrant.

  • Over medium heat, add the chicken meat and the potatoes, cook for 5-10 minutes. Stir occasionally.

  • Add water into the pot until the chicken and potatoes are submerged. Stir for 1-2 minutes.

  • Cover the pot and bring the curry chicken to boil over medium heat. Once it boils, lower the heat, and simmer for 15-20 minutes until the chicken and potatoes become tender. Add the coconut milk, stir, and simmer for 4-5 additional minutes.

  • Serve hot with white rice. Garnish with coriander (optional).

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