Easy One-Pot Malaysian Chicken Curry

Juicy, tender chicken with vegetables simmered in a creamy, savory curry sauce. This easy Malaysian chicken curry is made from scratch for authentic and aromatic flavors! A delicious one-pot main that's family-friendly, budget-friendly, and better than takeout.

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

Curry Powder 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 cloves
2 star anise

Instructions

In a small bowl, mix together the curry powder ingredients as listed above and set aside.
Heat oil in a large pot over medium heat. Once hot, add shallot, garlic, ginger, and the curry powder mixture. Stir-fry for 30-60 seconds until fragrant and well combined.
Add the diced chicken and stir-fry for about 1 minute to coat evenly.
Pour in the chicken stock, then add bell peppers, snap peas, potatoes, and bay leaves. Stir to combine, cover, and bring to a boil for 3 minutes.
Stir in the coconut milk. Bring back to a boil, then reduce to a low-medium simmer. Cook for 30 minutes, until the sauce reduces by half and reaches your desired thickness. Season with salt to taste.
Remove from heat, garnish with chopped green onions, and serve immediately with rice.

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