Easy Malaysian Chicken Curry (One Pot)

Tender chicken and vegetables simmer in a rich, creamy coconut curry sauce packed with aromatic spices. This easy Malaysian chicken curry recipe builds its deep flavor from fresh aromatics and a homemade spice blend, all in one pot.

5 from 12 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Asian, Indonesian, Malaysian

Servings

Calories per serving 539 kcal

Ingredients

1 lb skinless boneless chicken thighs diced into 1.5-inch cubes
1 shallot finely diced
1 inch ginger finely minced or grated
4 garlic cloves minced
4 cups chicken stock low-sodium
1 red bell pepper diced
1.5 cups snap peas ends trimmed
2 medium yukon gold potatoes peeled & cut into quarters
2 bay leaves
14 fl oz. coconut milk full fat kind
2 tablespoon vegetable oil or any neutral oil
1 green onion finely chopped for garnishing
salt add to taste

Curry Spice Mix

1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon fennel seeds
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon black pepper
6 whole cloves
2 star anise

Instructions

Combine all the curry spice mix ingredients in a small bowl and set aside.
Heat the vegetable oil in a large pot over medium heat. Once hot, add the shallots, garlic, ginger, and curry spice mix. Stir-fry for 30-60 seconds, stirring constantly, until deeply fragrant.
Add the diced chicken thighs and stir-fry for 1 minute, tossing well to coat the chicken in the aromatic spice mixture.
Pour in the chicken stock, then add the bell pepper, snap peas, potatoes, and bay leaves. Stir well, cover with a lid, and bring to a boil.
Stir in the full-fat coconut milk and bring the curry to a gentle simmer. Reduce to medium-low heat, cover, and simmer for 30 minutes, or until the potatoes are fork-tender and the sauce has thickened. Season with salt to taste.
Remove the curry from the heat. Remove the bay leaves, whole cloves, and star anise. Garnish with chopped green onions and serve hot with steamed white rice.

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