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!
Watch How I Made 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?
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Take care,
Christie
Disclaimer: I am not sponsored by the companies listed in this blog.
Other Recipes You May Like!
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Singapore Curry Vermicelli Noodles
Malaysian Chicken Curry
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!
This meal looks so delicious!
Yum, this chicken curry looks so flavorful and delicious! Thanks for sharing this great recipe!
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!
We love curry recipes and this looks like it doesn’t disappoint! Thank you for the great recipe!
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!
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!
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!
Thanks so much!!! Yes perfect for the winter ahead in Austrailia!
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 🙂
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!
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!
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!
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!