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 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 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

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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

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Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course dinner, lunch

Cuisine asian, malaysian

Servings 4

Calories 713 kcal

Ingredients

  

1x2x3x

• 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!

NOTES

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Medium Size Pot 2.4 Qt

Measuring Set

Cutting Board

Santoku Knife

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Nutrition

Calories: 713kcal | Carbohydrates: 37g | Protein: 43g | Fat: 44g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 1679mg | Potassium: 1341mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1652IU | Vitamin C: 84mg | Calcium: 88mg | Iron: 5mg

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