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Malaysian Chicken Curry

Last Modified: October 29, 2020 - Published by: christieathome - Comments: 13 Comments

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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.

Malaysian Chicken Curry

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 tbsp 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 tsp avocado oil

Curry Powder Mix:
1 tsp ground coriander
1 tsp chilli powder
2 tsp salt
1 tsp fennel seeds
6 cloves
1 tsp turmeric powder
1 tsp cinnamon powder
2 star anise
0.5 tsp ground nutmeg
½ tsp black pepper

How to make Malaysian chicken curry

  1. 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.
  2. Add sliced chicken and mix in with spices. Allow this to cook for 1 minute.
  3. Pour in chicken stock, followed by bell peppers, snap peas, potatoes and bay leaves. Stir into broth. Cover and boil for 3 minutes.
  4. 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.
  5. 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

*This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

Malaysian Chicken Curry

Malaysian Chicken Curry

christieathome
Malaysian Chicken Curry. Flavourful, savoury and totally satisfying. This authentic Malaysian curry is perfect for dinner and serves well as leftovers for lunch.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course dinner, lunch
Cuisine asian, malaysian
Servings 4
Calories 713 kcal

Equipment

Medium Size Pot 2.4 Qt
Measuring Cups and Spoon Set
Wooden chopping board
Santoku Knife

Ingredients
  

  • 7-8 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
  • 1.5 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 canned, whole fat
  • 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
  • ½ tsp ground nutmeg
  • ½ 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!

Video

Nutrition

Calories: 713kcalCarbohydrates: 37gProtein: 43gFat: 44gSaturated Fat: 11gTrans Fat: 1gCholesterol: 201mgSodium: 1679mgPotassium: 1341mgFiber: 6gSugar: 8gVitamin A: 1652IUVitamin C: 84mgCalcium: 88mgIron: 5mg
Keyword malaysian chicken coconut curry recipe, malaysian chicken curry, malaysian chicken curry authentic, malaysian chicken curry recipe, recipe of malaysian chicken curry
Tried this recipe?Tag me @christieathome and hashtag #christieathome so I can share it in my stories!

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Reader Interactions

Comments

  1. Josiah - DIY Thrill

    May 16, 2020 at 5:01 pm

    5 stars
    This meal looks so delicious!

    Reply
  2. Never Ending Journeys

    May 18, 2020 at 2:55 pm

    5 stars
    Yum, this chicken curry looks so flavorful and delicious! Thanks for sharing this great recipe!

    Reply
  3. Rosemary

    May 18, 2020 at 4:18 pm

    5 stars
    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!

    Reply
  4. Tasia ~ two sugar bugs

    May 18, 2020 at 8:11 pm

    5 stars
    We love curry recipes and this looks like it doesn't disappoint! Thank you for the great recipe!

    Reply
  5. Katerina

    May 19, 2020 at 7:08 am

    5 stars
    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!

    Reply
  6. Allie Mackin

    May 19, 2020 at 5:17 pm

    5 stars
    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!

    Reply
  7. Alex

    May 21, 2020 at 8:24 pm

    5 stars
    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!

    Reply
    • christieathome

      May 22, 2020 at 6:37 pm

      Thanks so much!!! Yes perfect for the winter ahead in Austrailia!

      Reply
  8. Anisha

    May 24, 2020 at 2:12 pm

    5 stars
    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 🙂

    Reply
    • christieathome

      May 25, 2020 at 12:44 pm

      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!

      Reply
  9. Alison

    July 04, 2020 at 4:50 pm

    5 stars
    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!

    Reply
  10. Alison

    July 04, 2020 at 4:51 pm

    5 stars
    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!

    Reply
    • christieathome

      July 04, 2020 at 10:29 pm

      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!

      Reply

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About Christie

My name is Christie. I enjoy sharing mostly pan-Asian recipes from around the world. So that you can make them from the comfort of your own home. In my spare time, I enjoy spending it with my wonderful husband and two dogs, Bear and Maddie, outdoors in nature

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