Batch Curry Chicken
- 1.3 kg thickly sliced chicken thigh – I cut into strips (you can also use chicken pieces with bone-in but adjust the cooking time to at least 30 minutes longer. Chicken breast however is not recommended for this recipe)
- 2 cups chopped onion (I use two large onions)
- 2 tbsp of chopped garlic
- 1 tbsp chopped ginger (I use jarred or some I keep in the freezer and grate on demand)
- 1 can Ayam curry powder (I buy this at the Asian grocer)
- 1 tbsp cumin
- 2 tbsp salt
- 2 cans good quality coconut milk (look at the ingredients for a high percentage of coconut)
- 6 potatoes cut into cubes (you can leave the skin on)
- 2 tbsp white vinegar
- 2 tbsp canola oil (or any cooking oil)
- 1 chopped chilli (optional)
- 1 cinnamon stick (optional)
- Handful curry leaves (optional)
- In a large pot, saute onion, garlic and ginger on low heat in canola oil until soft.
- Mix whole can Ayam curry powder and cumin powder with 2 cups of water to form a paste.
- Increase heat to medium. Add curry powder and cumin paste. Add salt.
- Add chilli, curry leaves and cinamon stick (If using).
- Add the chicken, gently stir through the sauce allowing chicken to seal.
- Add 2 cans of coconut milk. Bring to boil.
- Reduce to lowest heat, and simmer lid on for 30 minutes (If cooking bone-in, simmer for 1 hour).
- Remove lid, add potatoes and simmer lid off for 20 minutes or until potatoes are cooked. If the base starts to stick, add 1/2 cup of water.
- Add vinegar and season to taste.
- I have served here with rice and green beans sautéed in garlic and soy sauce but also love serving with pappadums and raita (cucumber and yoghurt).
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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