Felt like having chicken and potato curry. Went to get it curry A1 Action One curry and chicken breast fillets. Then my sister gave me some very dirty potatoes from the community box. I think it’s organic potatoes. I had to brush off the dirt and gives them a couples of good scrubs. On my way out, this roti paratha caught my eyes, bought one packet.

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 serves with roti canai or paratha in my home back in Penang.

This curry is also cook with additional ingredients listed below. Glad to have free potatoes. Got my craving satisfied and it’s spicy enough for me. Let’s cook!!!!

Ingredients

750 g breast fillets, cut to bite size
5 dirty (organic) potatoes, washed, scrubbed, 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 cloves, peeled
3 candle nuts
1 tbsp light soy sauce
1 tbsp garam masala
1 ginger, peeled and sliced
1 lemongrass, white part only, pounded and sliced
oil
salt
pepper

Method

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. Par boil the potatoes for 15-20 minutes until just tender. Drain dry in colander.

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 par boiled potatoes, curry leaves, and simmer for 15-20 minutes or so or until the chicken and potatoes 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 and potatoes to absorb the aromatic flavour more. Before serving the next day, bring it back to warmed up not boiling heat about 5 minutes. Serve with roti paratha and teh tarik. Enjoy!!!

https://helenscchin.com/2025/12/16/chicken-and-potato-curry-with-roti-paratha/

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