One-Pot Malaysian Chicken Curry with Vegetables (Gulai Ayam)

Looking for an easy Malaysian chicken curry recipe for a busy weeknight? This one-pot meal is rich, creamy, and packed with aromatic spices. Tender chicken simmers in a flavorful coconut curry sauce, creating a comforting, restaurant-quality main that's perfect for using up vegetables and pantry staples.

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 thighs, diced into 1.5" 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 Powder 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 cloves
2 star anise

Instructions

Combine the ingredients for the curry powder spice mix in a small bowl and set aside.
Heat the vegetable oil in a large pot over medium heat. Once hot, add the chopped shallots, garlic, ginger, and curry powder mix. Stir-fry for 30-60 seconds until the mixture becomes deeply fragrant and the spices coat the aromatics.
Add the diced chicken thighs to the pot and stir-fry for about 1 minute, coating each piece in the fragrant spice mixture.
Pour in the low-sodium chicken stock. Add the diced bell peppers, snap peas, potatoes, and whole bay leaves. Stir well to combine, cover with a tight-fitting lid, and bring to a boil.
Stir in the full-fat coconut milk. Bring the curry back to a boil, then lower the heat to a low-medium simmer. Cover and cook for 30 minutes, until the sauce reduces and thickens to a rich, creamy consistency. Season with salt to taste.
Remove the curry from heat and top with freshly chopped green onions. Let it rest for a minute before serving hot with steamed white rice.

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