Malaysian Chicken Curry
Dive into the bold and aromatic world of Southeast Asian cuisine with this Malaysian Chicken Curry recipe—a true celebration of rich, spicy, and creamy flavors. Tender bone-in chicken is simmered to perfection in a luxuriously spiced coconut milk gravy, infused with fragrant lemongrass, curry leaves, and a medley of warming spices like turmeric and curry powder. Chunky potatoes soak up the flavorful sauce, adding hearty texture to this comforting dish. Whether paired with steamed rice, fresh flatbreads, or silky noodles, this curry promises a restaurant-worthy meal right at home. Quick to prepare in just an hour, this recipe captures the essence of traditional Malaysian cooking, perfect for busy weeknights or a weekend indulgence.
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Recipe Information
Ingredients
- 1 kg chicken (bone-in, skinless, cut into pieces)
- 3 tablespoons cooking oil
- 2 large yellow onion (finely chopped)
- 5 pieces garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 1 stalk lemongrass (bruised and knotted)
- 3 tablespoons curry powder
- 1 teaspoon chili powder (optional, for extra heat)
- 1 teaspoon ground turmeric
- 3 medium potatoes (peeled and cut into chunks)
- 400 ml coconut milk
- 250 ml water or chicken stock
- 8 leaves curry leaves (optional)
- 1 teaspoon salt
- 1 teaspoon sugar
Instructions
Heat the cooking oil in a large pot or deep skillet over medium heat.
Add the chopped onions, minced garlic, grated ginger, and bruised lemongrass. Sauté for 5–7 minutes until the onions are softened and aromatic.
Lower the heat to medium-low and add the curry powder, chili powder (if using), and turmeric. Stir well and cook for 1 minute to release the flavors of the spices.
Add the chicken pieces to the pot and stir to coat them evenly with the spice mixture. Cook for 5–7 minutes until the chicken starts to brown slightly.
Add the potato chunks, coconut milk, and water (or chicken stock). Stir to combine and bring to a simmer.
Add the curry leaves (if using), along with the salt and sugar. Mix well.
Cover the pot with a lid and let the curry simmer gently on low heat for 25–30 minutes, stirring occasionally, until the chicken is tender and the potatoes are cooked through.
Taste and adjust seasoning if needed. Add more salt or sugar as preferred.
Remove the lemongrass stalk before serving. Serve the Malaysian Chicken Curry hot with steamed white rice, flatbread, or noodles.
Nutrition Facts
Calories |
3322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.2 g | 230% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 9290 mg | 404% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 50.7 g | ||
| Protein | 250.9 g | 502% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 323 mg | 25% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 5857 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
