Chicken and potato curry A1 Action One

Chicken curry is very popular and comfort food in Malaysia. The most important ingredients are coconut milk, spices, and curry leaves that give this curry a flavourful aromatic and thick texture. Chicken curry usually serve with roti Canai or paratha in my home back in Penang.

Most Nyonya Malaysian chicken curry can be cooked with or without Potato. It can be served also with nasi kunyit: Malaysian coconut milk and turmeric-infused sticky rice which is when a baby is one month old. Here we serve with plain rice and a vegetable dish.

Today I made it with bought chicken paste: A1 Action One. This curry is so cook with additional ingredients listed below. This is my trial and error experiment. I am glad it turned out well and it’s spicy enough for me. Let’s cook!!!!


750 g breast fillet, cut to bite size
8 potatoes, peeled, cut to bite size
6 curry leaves
1 packet A1 Action One chicken curry paste, about 200 g
500 ml water
300 ml coconut milk
6 dried chilies
4 garlic, peeled
3 candle nuts
1 Tbs light soy sauce
1 Tbs garam masala
1 “ginger, peeled and sliced
1 lemongrass, white part only, pounded and sliced


Marinate cut chicken pieces with 2 Tbs of A1 Action One paste and 1 Tbs of light soy sauce for 30 minutes and put in fridge. Meantime, soak dried chilies in hot water for 10-15 minutes. Pound candle nuts, lemongrass, and sliced ginger then add to blender with soaked dry chilies, garlic, and 3 Tbs A1 Action One paste.

Heat 1 Tbs oil on high heat, add blended curry paste, garam masala and A1 Action One paste into the pot and stir until aromatic. Add chicken pieces, make sure to coat all the chicken pieces well and stir for 1 minutes. Add water and cover the pot and lower the heat to medium.

Bring the curry chicken to boil and then lower the heat, add the potatoes, curry leaves, and simmer for 20 minutes or so or until the chicken become tender. Add the coconut milk and bring it to boil for about 5 minutes. Add salt and pepper to taste and stir to mix well. This time I leave the curry overnight for the chicken to absorb the aromatic flavour more. Before serving the next day, bring it back to warmed up not boiling heat. Serve with rice, fried egg and stout.