Chicken, Potato & Coconut Curry

Chicken-Potato-Curry-finalIn the technological age that we live in, my first source for new recipes is usually the internet.  If you know how to Google, and you know how to tell a good recipe from a bad one, the Internet opens up all and any cuisine to you.
But the Internet, with all its wonderful and exotic cooking possibilities, cannot replace the old-fashioned cookbook.

It is a comfort to slowly page through my cookbook, looking at the photos and making a pick.  There are few things that make me feel as giddy as putting my recipe book in a book-stand, opened on the right page, ready for action.

You just don’t get the same feeling from  cooking off a printout or a cellphone screen.

This curry is from a cookbook I bought in a three-for-one bundle a few years back.  It features some really fresh flavours – something you don’t usually expect in a curry.  The chicken stays juicy, and the lemongrass gives it a whole new dimension.


  • 650g Chicken breast fillets, cubed
  • 1 bunch spring onions, sliced
  • 4 lemongrass stalks (each ± 10cm long), finely chopped
  • 1 red chili, finely chopped (optional)
  • 1 can coconut milk
  • 4 tablespoons coriander paste/pesto (scroll down for how-to)
  • 8-12 baby potatoes, halved

1. Boil the baby potatoes in a small pot.  Set aside when they are done.

2. Heat a large frying pan or wok, and fry the spring onions for 1-2 minutes.  Add the lemongrass, chili and chicken, and cook until the outside of the chicken is mostly white.

3. Pour in the coconut milk (3/4 can is enough), stir in the coriander paste and bring to a simmer.

4. Add the potatoes and salt to taste, and simmer for another 10-15 minutes.

Coriander Paste Recipe

Using a hand blender, mix together the following until it forms a paste:

  • 50g coriander/dahnia leaves
  • 1 small chili OR pinch chili flakes
  • ½ tsp cumin
  • 1 tbs lemon juice
  • 1 small garlic clove
  • Salt & pepper to taste
  • Olive Oil

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