Chicken and Potato Curry with Coconut, Lime and Cinnamon

When it comes to curries, I find it hard to stick to the rule book. This curry is really a hybrid: southern Indian, Malay, Thai. Who cares. It’s easy to make (in spite of the long list of ingredients), aromatic and utterly delicious.

Serves 3-4

  • 500g skinless chicken drumsticks (I like the chicken to simmer in the curry on the bone, which makes it tender. If you prefer, use sliced chicken fillets)
  • 3 medium sized potatoes (any variety in season will do)
  • 1-1.5 cups coconut milk
  • 1 x 400 g tin chopped tomatoes
  • 1 cinnamon stick
  • 4 kaffir lime leaves
  • fresh coriander
Curry paste:
  • 1 onion
  • 1 clove garlic
  • about 1 tablespoon grated ginger
  • 1 red birdseye chilli, seeds included (1 chilli will make it mildly spicy; use more or less, depending on taste)
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cummin
  • juice of one lime
Preheat oven to 180c (you can use oven or stovetop – I prefer oven as you don’t have to keep checking so often).
Peel and cut potatoes into just bigger than bite sized pieces.
Place all the curry ingredients in a food processor and process until a chunky paste.
Heat some oil in a flameproof casserole dish (or large heavy based saucepan/pot if doing on the stove).
Add the paste to the heated oil, stir for a minute or two (stand back a little, it will make your eyes water!)
Add the chicken, coat in the curry paste, and cook for about 5 minutes, turning. Add the potato pieces and coat in the mixture. Stir over heat for a minute.
Add the tomatoes, coconut milk, lime leaves, and cinnamon sticks. Stir to combine. Place in oven for at least one hour, but no more than 1.5. Check throughout to see if it needs a little water or extra coconut milk. When cooked,  the meat should come easily away from the bone.
If cooking on the stove top, reduce the heat to as low after adding the last ingredients, simmer for an hour, stirring about every 15 minutes to stop the bottom sticking, adding more liquid if needed.
When cooked, remove the meat off the bones if you want to, or serve on the bone.
Served with steamed rice and chopped coriander.
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2 thoughts on “Chicken and Potato Curry with Coconut, Lime and Cinnamon

  1. Curry November 4, 2011 at 10:30 am Reply

    Fish Curry…

    […]Chicken and Potato Curry with Coconut, Lime and Cinnamon « The Abbotsford Kitchen's Blog[…]…

  2. […] Via: Chicken and Potato Curry with Coconut, Lime and Cinnamon […]

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