Easy One-Pot Malaysian Chicken Curry

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Juicy, tender chicken with vegetables simmered in a creamy, savory curry sauce. This one-pot, easy Malaysian chicken curry is made from scratch for authentic and aromatic flavors! A delicious main that's family-friendly, better-than-takeout, and budget-friendly.

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Ingredients & Substitutes
Variations
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
📖 Recipe

Malaysian Chicken Curry (aka 'Gulai Ayam') is a delicious dish packed with tender chicken thighs cooked in a yellow coconut curry sauce made from a variety of spices.

You'll often find this popular Asian chicken curry dish served at Indonesian and Malaysian restaurants with steamed white rice.

Gulai Ayam originates from Indonesia and the Malaysians have adapted it to create their own version. In my version, I have added more vegetables for fiber.

What sets my recipe apart from the others is that my curry powder is made from scratch with simple pantry ingredients. It elevates the aroma and taste of this dish more than using store-bought curry powder.

I love this dish for its comforting flavors. It also transports me back to my travels to Malaysia, when we visited my husband's hometown!

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Chicken Thighs: Feel free to use skinless boneless or skin-on boneless chicken thighs. Avoid using chicken breast or it will dry out.
Shallot: Or use onion.
Ginger
Garlic
Snap Peas: Or use snow peas, broccoli florets, or chopped green beans for fiber.
Green Onion
Potatoes: Use Yukon gold potatoes for best texture.
Chicken Stock: Use low-sodium chicken stock or regular chicken stock and season with salt to taste.
Red Bell Peppers: Or use green, yellow, or orange bell peppers.
Bay Leaves
Full-Fat Coconut Milk: Do not use light coconut milk as it's not creamy enough.
Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid olive oil or any low smoke point oil.
Salt

Curry Powder Mix

Ground Coriander
Chilli Powder
Fennel Seeds
Cloves
Turmeric Powder: To add yellow color to the curry sauce.
Ground Cinnamon
Star Anise
Ground Nutmeg
Black Pepper: Or use white pepper.

Variations

Pork Version: Replace the chicken thighs with diced pork shoulder.
Beef Version: Replace the chicken thighs with diced sirloin.
Vegetarian Tofu Version: Refer to my recipe here for a Malaysian tofu curry.

Expert Tips

Use fresh chicken thighs as they are the star ingredient. Fresh chicken should have no gamey odors.
Dice the chicken thighs evenly so they cook consistently.
Chop the potatoes into large quarters. If you chop them any smaller, they will break down in the sauce.
Prepare the ingredients in advance, especially the curry spice mix, as the cooking process is fast.
Mix the coconut milk before adding to the pot, so the fats and liquids evenly combine.
Don't burn the garlic or aromatics - only stir fry until fragrant.
Allow the curry sauce to simmer so it can reduce and thicken.

Instructions

Below are step-by-step instructions on how to make Malaysian chicken curry:

In a small bowl, combine the ingredients for the curry powder mixture as listed above and set aside.
Heat oil in a large pot on medium heat. Once hot, add shallot, garlic, ginger, and the curry powder mixture. Stir to fry until combined and fragrant, about 30-60 seconds.
Add diced chicken and stir-fry with the spices allowing the chicken to cook for 1 minute.
Add the chicken stock, bell peppers, snap peas, chopped potatoes, and bay leaves and stir to combine. Cover and boil for 3 minutes.
Stir in the coconut milk. Bring to a boil and then reduce to a rolling simmer on low-medium heat. Simmer for 30 minutes until the sauce has reduced by half and has thickened to your desired consistency.
Remove from heat. Garnish with chopped green onions and serve immediately with rice.

Storage & Reheating

Malaysian chicken curry can last up to 4 days when stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until heated through.
Malaysian chicken curry can be frozen for up to 2-3 months when stored in a freezer-safe bag, once cooled. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through. Note: Freezing will cause the vegetables to become mushy.

Pairing Suggestions

Malaysian chicken curry pairs well with:

Starters: Malaysian Curry Puffs.
Noodle Dishes: KL Hokkien Mee, Char Kway Teow, Penang Char Kway Teow, Bami Goreng, Bihun Goreng, or Mee Goreng.
Rice Dishes: Nasi Goreng.
Vegetable Dishes: Chinese Garlic Bok Choy, Spicy Garlic Bok Choy, Chinese Garlic Yu Choy, Chinese Garlic Gai Lan, Garlic Green Beans or Stir-fried Snow Pea Leaves.
Protein Dishes: Curry Fried Fish or Curry Tofu.
Desserts: Kuih Seri Muka, Apam Balik, or Pandan Custard Cake.

FAQ

Can I make this in advance?

Malaysian chicken curry can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.

How do I make my curry sauce thicker?

To thicken the curry sauce, simmer it covered on low-medium heat until it reaches your desired consistency. For a thicker sauce, remove the lid during the last 5 minutes and simmer over medium heat to allow excess liquids to evaporate.

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