Rasa Malaysia · by Bee Yinn Low★ 4.6 (57)
Chicken Curry with Potatoes Recipe
NUTRITION · PER SERVING30M COOK
CAL 28%·PRO 98%
CARBS 20G15% OF CAL
2G FIBER0G ADDED3G INTRINSIC16G OTHER3G TOTAL SUGAR
FAT 30G48% OF CAL
13G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Malaysian curry with tender chicken and potatoes in a coconut milk-based sauce flavored with curry paste and lemongrass. Quick and aromatic.
mainthaicurrychickendairy freegluten free
View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pack instant curry paste (8 oz. or 250 g)
- 8 oz (230g) potatoes (peeled )
- 2 lbs (900g) chicken (4 drumsticks and 4 thighs or 4 leg quarters)
- 3 shallots (peeled and sliced thinly)
- 2 lemongrass (use the white parts only, pounded)
- 1 tablespoon oil
- 2 cups water
- 1/2 cup coconut milk
- 1 sprig curry leaves (optional)
At a glance
PER SERVING · TIME 30M
CAL 28%·PRO 98%
CARBS 20G15% OF CAL
2G FIBER0G ADDED3G INTRINSIC16G OTHER3G TOTAL SUGAR
FAT 30G48% OF CAL
13G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 1407mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1016mg
- Calcium
- 34mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1407MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.