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+ servings
Malaysian Chicken Curry

Easy One-Pot Malaysian Chicken Curry

Christie Lai
Malaysian Chicken Curry. A flavorful, savory dish featuring juicy chicken with vegetables in a creamy curry sauce. A great main dish that is easy to make in one pot!
5 from 10 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Lunch
Cuisine Asian, Malaysian
Servings 4
Calories per serving 713 kcal

Ingredients
  

  • 1 lb boneless skinless chicken thighs diced
  • 1 shallot finely minced
  • 1 inch ginger minced
  • 2 tablespoon garlic minced
  • 1 red bell pepper diced
  • 1.5 cups snap peas
  • 1 stalk green onion sliced into 1 inch pieces
  • 2 medium yukon gold potatoes peeled and quartered
  • 4 cups chicken stock or vegetable stock
  • 1 coconut milk full fat
  • 2 tablespoon vegetable oil or any neutral oil
  • 2 bay leaves

Curry Powder Mix:

Instructions
 

  • In a small bowl, combine the ingredients for your curry powder mixture. Set aside.
  • In a large pot set over medium heat, heat oil. Add shallot, garlic and ginger, and the curry power 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!
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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