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 malaysian chicken curry recipe is one of 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.
My Malaysian chicken coconut curry recipe pairs very well with steamed white rice and it will definitely keep you returning back for more!
This quick and easy Malaysian chicken curry is also very easy to make. Because you're 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!
Unlike others, this is a healthy Malaysian chicken curry recipe that includes some veggies! Most recipes don't usually include more vegetables and only include the meat, potatoes and the sauce.
Other Recipes You May Like!
Malaysian Tofu Curry (Vegan)
Singapore Curry Vermicelli Noodles
Watch How I Made it!
For this Recipe
You will need the following ingredients for your Malaysian chicken curry from scratch:
6 chicken thighs, sliced into large bite size pieces
1 shallot, finely minced
1 inch ginger, minced
2 tablespoon garlic, minced
1 cup snap peas
1 stalk green onion, sliced into 1 inch pieces
2 medium potatoes, quartered
4 cups vegetable stock
1 red bell pepper, diced
2 bay leaves
1 cup whole fat coconut milk
1 teaspoon avocado oil
Curry Powder Mix:
1 teaspoon ground coriander
1 teaspoon chilli powder
2 teaspoon salt
1 teaspoon fennel seeds
6 cloves
1 teaspoon turmeric powder
1 teaspoon cinnamon powder
2 star anise
0.5 teaspoon ground nutmeg
½ teaspoon black pepper
How to make Malaysian chicken curry
- 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!
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 Malaysian Chicken Coconut Curry 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 for my easy Malaysian chicken curry in coconut milk, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Malaysian Chicken Curry
Ingredients
- 7-8 boneless skinless chicken thighs sliced into large bite size pieces
- 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 potatoes medium sized, peeled and quartered
- 4 cups chicken stock
- 1 coconut milk full fat
- 2 tablespoon avocado 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 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!
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!