Malaysian Chicken Curry

Malaysian Chicken Curry. Flavourful, savoury and totally satisfying. This authentic malaysian curry is perfect for dinner and serves well as leftovers for lunch.

It is a tasty combination of chicken thighs with the thick curry sauce over potatoes, red bell pepper and snap peas on a base of shallots, garlic and ginger.

This is one my favourite curry recipes ever! It is so deep in flavour thanks to the aroma of spices. I also reduced the spice level in this recipe for my husband who has a low tolerance for spice.

This Malaysian Chicken Curry pairs very well with steamed white rice and it will definitely keep you returning back for more!

It’s also not hard to make as you’re really just throwing your ingredients into one pot and letting it simmer. Perhaps, the most challenging part gathering all your ingredients as there are quite a few in this recipe. However, it is totally worth it!

For this Recipe

You will need the following ingredients:

6 chicken thighs, sliced into large bite size pieces
1 shallot, finely minced
1 inch ginger, minced
2 tbsp garlic, minced
1 red bell pepper, diced
1 cup snap peas
1 stalk green onion, sliced into 1 inch pieces
2 medium potatoes, quartered
4 cups vegetable stock
1 cup whole fat coconut milk
1 tsp avocado oil
2 bay leaves

Curry Powder Mix:
2 tsp salt
1 tsp ground coriander
1 tsp chilli powder
1 tsp fennel seeds
1 tsp turmeric powder
1 tsp cinnamon powder
1/2 tsp ground nutmeg
1/2 tsp black pepper
6 cloves
2 star anise

Give it a try!

Well I hope you give my Malaysian Chicken Curry recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed this recipe, please share it with your family and friends or on social media! Take a picture if you’ve made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

Disclaimer: I am not sponsored by the companies listed in this blog.

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5 from 4 votes

Malaysian Chicken Curry

Malaysian Chicken Curry. Flavourful, savoury and totally satisfying. This authentic Malaysian curry is perfect for dinner and serves well as leftovers for lunch.

Course dinner, lunch

Cuisine asian, malaysian

Keyword chicken curry, malaysian chicken curry

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4

Ingredients

• 7-8 chicken thighs sliced into large bite size pieces
• 1 shallot finely minced
• 1 inch ginger minced
• 2 tbsp minced garlic
• 1 red bell pepper diced
• 1.5 cups snap peas
• 1 stalk green onion sliced into 1 inch pieces
• 2 medium potatoes peeled and quartered
• 4 cups chicken stock
• 1 can whole fat coconut milk
• 2 tbsp avocado oil
• 2 bay leaves

Curry Powder Mix:

• 2 tsp salt
• 1 tsp ground coriander
• 1 tsp chilli powder
• 1 tsp fennel seeds
• 1 tsp turmeric powder
• 1 tsp cinnamon powder
• 1/2 tsp ground nutmeg
• 1/2 tsp black pepper
• 6 cloves
• 2 star anise

Instructions

• In a large pot set over medium heat, add oil, shallot, garlic and ginger. Followed by Curry Powder Mixture. Stir to fry until everything is combined well.
• Add sliced chicken and mix in with spices. Allow this to cook for 1 minute.
• Pour in chicken stock, followed by bell peppers, snap peas, potatoes and bay leaves. Stir into broth. Cover and boil for 3 minutes.
• Stir in coconut milk. Bring this to a boil and then reduce to a rolling simmer. Simmer for 30-35 minutes until the sauce has reduced by half and is thick.
• Toss in green onions and mix. Serve with rice and enjoy!