Quick Malaysian Coconut Chicken and Potato Curry Recipe

Cheats Malaysian Coconut Chicken and Potato Curry is an easy, no-fuss dinner that’s quick to prepare and delicious served with rice or naan. With simple ingredients you can create a comforting, flavourful chicken curry that the whole family will enjoy.

KARI AYAM DAN UBI KENTANG! That’s the Malaysian name for this tasty dish — in plain terms, a chicken and potato curry. This recipe is a “cheats” version because it gives you authentic Malaysian-style flavour without a long list of spices or complicated prep.

Curries can feel intimidating: which spices to buy, how much to use, and whether the dish will be too spicy. This version skips the fuss by using a few common pantry ingredients to build a rich coconut curry base, so you can make a delicious meal quickly. It pairs beautifully with fragrant Thai jasmine rice.

Growing up in Hong Kong, I enjoyed many Malaysian-influenced dishes at home, and this is one my mother often made on a weeknight. It’s typically mild, using a gentle curry powder, so the focus is on creamy coconut combined with tender chicken and potatoes that soak up the sauce. If you prefer more heat, simply add fresh chillies or a spicier curry powder to taste.

This curry delivers a comforting coconut creaminess, soft potatoes infused with curry sauce, and succulent chicken — a simple, satisfying meal you’ll want to make again and again. Enjoy our Cheats Malaysian Coconut Chicken and Potato Curry!

Instructions

Prepare everything before you start cooking to keep the process smooth.

1. Chop the mushrooms and peel and quarter the potatoes.
2. Crush the garlic and finely chop the ginger and onion.
3. Rinse the chicken pieces and pat dry.
4. If serving with rice, start cooking the jasmine rice now so it’s ready when the curry finishes.
5. Heat the vegetable oil in a pan over medium heat. When hot, add the chicken pieces and brown them on all sides. Season lightly with salt and pepper. Once golden, transfer the chicken to a plate.

6. In the same pan, add the onion, garlic, ginger, mushrooms and curry powder. Fry gently until the onion turns translucent — do not allow it to brown, as this can make the sauce bitter. Add a pinch of salt to taste.
7. Stir in the potatoes, chicken stock cube and coconut milk, and mix everything together.
8. Return the browned chicken to the pan, stir to combine, then cover and simmer gently for 20–25 minutes until the potatoes are tender and the chicken is cooked through.

If you like extra heat, add a small amount of very hot curry paste or fresh chillies — a little goes a long way.

9. About five minutes before the end of cooking, check the potatoes by piercing one with a knife to ensure it’s soft and confirm the chicken is cooked. Keep the lid on for the final five minutes to let the flavours meld.
10. By now the rice should be ready if you prepared it. Garnish the curry with chopped coriander (cilantro) or fresh basil leaves and serve hot over jasmine rice or with naan.

We’d love to hear what you thought of this cheats Malaysian coconut chicken and potato curry. Did you make any changes or add other ingredients? Share your experience in the comments and happy cooking!

Recipe Card

Cheats Malaysian Coconut Chicken and Potato Curry

Yield:
4 – 6

Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

This cheats curry gives you authentic Malaysian-inspired flavour without an extensive spice list. It’s quick to make and perfect with fragrant jasmine rice.

Ingredients

• 8 chicken thighs or drumsticks (or a mixture; chicken breast or boneless pieces can be used)
• 2 medium potatoes
• 10 mushrooms (optional)
• 1 large onion
• 3 cloves garlic, crushed
• 1 piece of ginger, finely chopped (about 1 cm thick)
• 1 chicken stock cube
• 1 tin coconut milk (about 1½–2 cups)
• 1 tablespoon mild curry powder (use hot if preferred)
• 1 tablespoon vegetable oil
• Serve with Thai jasmine rice if desired

Instructions

1. Chop mushrooms and peel and quarter the potatoes.
2. Crush the garlic and finely chop the ginger and onion.
3. Wash and pat dry the chicken pieces.
4. Start cooking rice if serving with the curry.
5. Heat oil in a pan over medium heat. Brown the chicken on all sides, season lightly, then set aside.
6. In the same pan, add onion, garlic, ginger, mushrooms and curry powder. Fry gently until the onion is translucent. Add a pinch of salt.
7. Add the potatoes, chicken stock cube and coconut milk; stir to combine.
8. Return the chicken to the pan, cover and simmer gently for 20–25 minutes.
9. Five minutes before the end, check that the potatoes are tender and the chicken is cooked. Keep the lid on for the final five minutes.
10. Serve over jasmine rice, garnished with chopped coriander (cilantro) or fresh basil leaves.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 619Total Fat: 37gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 242mgSodium: 387mgCarbohydrates: 27gFiber: 3gSugar: 3gProtein: 49g

Nutrition information isn’t always accurate