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Malaysian Chicken Curry

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.
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


  • 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


  • 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!

Suggest Equipment & Products

Medium Size Pot 2.4 Qt
Measuring Set
Cutting Board
Santoku Knife
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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