Malaysian Chicken Curry. A flavorful, savory dish featuring juicy chicken with vegetables in a creamy curry sauce. A great main dish that is easy to make in one pot!
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What is Malaysia Chicken Curry?
Malaysian Chicken Curry (aka Gulai ayam) is a delicious dish packed with tender chicken simmered in a flavorful sauce packed with a variety of spices. The concept of Gulai Ayam originates from Indonesia and Malaysians have adapted it to create their own. In my version of this creamy chicken curry, I include vegetables to keep it balanced. The homemade curry powder mix is what gives this dish it's advantage over overs making it super aromatic and delicious!
I love serving this authentic Malaysian chicken curry dish over white rice as a main dish. It's the most comforting meal to have on a cold day as the curry instantly warms me up. The savory sauce over the rice is also such a treat as the two pair wonderfully together.
Ingredients
You will need the following Malaysian chicken curry ingredients:
- Chicken thighs: you can use skinless boneless chicken thighs or skin on chicken thighs with the bone removed
- Shallot: or substitute with onion
- Ginger
- Garlic
- Snap peas: or snow peas
- Green onion
- Yukon gold potatoes
- Chicken stock or vegetable stock: low sodium
- Red bell pepper: or green bell pepper
- Bay leaves
- Whole fat coconut milk
- Neutral oil
Curry Powder Mix
- Ground coriander
- Chilli powder
- Salt
- Fennel seeds
- Cloves
- Turmeric powder
- Cinnamon powder
- Star anise
- Ground nutmeg
- Black pepper
How to make Malaysian Chicken Curry
- In a small bowl, combine the ingredients for your curry powder mixture. Set aside.
- In a large pot set over medium heat, heat oil. Add shallot, garlic and ginger, and the curry power 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!
Storage & Reheating
This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
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📖 Recipe
Easy One-Pot Malaysian Chicken Curry
Ingredients
- 1 lb boneless skinless chicken thighs diced
- 1 shallot finely minced
- 1 inch ginger minced
- 2 tablespoon garlic minced
- 1 red bell pepper diced
- 1.5 cups snap peas
- 1 stalk green onion sliced into 1 inch pieces
- 2 medium yukon gold potatoes peeled and quartered
- 4 cups chicken stock or vegetable stock
- 1 coconut milk full fat
- 2 tablespoon vegetable oil or any neutral oil
- 2 bay leaves
Curry Powder Mix:
- 2 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon fennel seeds
- 1 teaspoon turmeric powder
- 1 teaspoon cinnamon powder
- ½ teaspoon ground nutmeg
- ½ teaspoon black pepper
- 6 cloves
- 2 star anise
Instructions
- In a small bowl, combine the ingredients for your curry powder mixture. Set aside.
- In a large pot set over medium heat, heat oil. Add shallot, garlic and ginger, and the curry power 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!
Josiah - DIY Thrill
This meal looks so delicious!
Never Ending Journeys
Yum, this chicken curry looks so flavorful and delicious! Thanks for sharing this great recipe!
Rosemary
Mmm curry is THE BEST!! We just bought this ULTRA spicy thai pepper mix (apparently 20x hotter than jalapeno) and I am tempted to make this and add in some of that spice!
Tasia ~ two sugar bugs
We love curry recipes and this looks like it doesn't disappoint! Thank you for the great recipe!
Katerina
After reading this, I feel like your husband and I would get along well - I also have a low tolerance for spice (as you very nicely put it). I love the sound of all these ingredients and the curry sounds beautifully comforting. Perfect for this time of year when the temps are getting lower and lower here in Australia!
Allie Mackin
Oh sounds so good I need try something different with chcken, thanks for this recipe!
Allie of
http://www.allienyc.com
Oh love this, thanks for posting!
Alex
Love the flavours in this - just what I am craving at the moment. As we head into winter here in Australia, I need warming dishes like this!
christieathome
Thanks so much!!! Yes perfect for the winter ahead in Austrailia!
Anisha
This curry made my family and I feel like we were in Malaysia even though we’ve never been! So perfectly aromatic and the sweet/spicy flavors could not have complemented one another better. It was super easy to make with just one pot and minimal steps! Thanks so much for sharing the recipe Christie 🙂
christieathome
Thank you Anisha for making my recipe! I am so happy you and your family enjoyed it and it transported you to Malaysia 🙂 I appreciate your kind review. Have a great day!
Alison
This was as good as any restaurant curry. Easy and absolutely delicious. I had no snow peas and used petite pois and spinach instead. This recipe is a keeper!
Alison
This was as good as any restaurant curry. Easy and absolutely delicious. I had no snow peas and used petite pois and spinach instead. Will be making this regularly!
christieathome
Thank you so much Alison for your kind words! I'm so glad you enjoyed this recipe! Great idea to substitute with petite pois and spinach instead! Have a great day!