My Mother's Chicken Curry

Though my family imported their curry powder from Malaysia, you can use any kind you like. Each curry powder is different because there are so many different spices in it, usually 14 or more. Though the flavors are complex, it is a fast and easy meal to prepare.
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  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: 4 servings
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2 tablespoons vegetable oil

1 medium white onion, chopped

4 tablespoons curry powder, preferably Malaysian

6 bone-in, skin on chicken thighs, about 2 pounds

1 bay leaf

2 Idaho potatoes, peeled and cut into large pieces

3 tablespoons unsweetened coconut milk

kosher salt

Freshly ground black pepper


  1. Heat a large, heavy-bottomed pot over medium heat. Add the oil and onion and cook until the onions are soft and translucent, about 5 minutes. Add the curry powder and cook until fragrant, stirring constantly.
  2. Add the chicken, bay leaf, and enough water to cover the chicken. Season with salt and bring to a boil. Reduce the heat and simmer until the chicken is cooked and tender, about 30 minutes.
  3. Add the potatoes and coconut milk to the pot and simmer until the potatoes are tender, 5–10 minutes.
  4. Season with salt and pepper. Serve with white rice. The curry can be stored in an airtight container in the refrigerator for up to 3 days.