Spicy Malay Chicken Curry
Dive into the bold and aromatic flavors of Spicy Malay Chicken Curry, a comforting dish that perfectly balances heat, creaminess, and spice. This traditional curry combines tender bone-in chicken thighs with rich, velvety coconut milk, earthy turmeric, and the warmth of ground coriander and cumin. Infused with a fragrant spice paste made from fresh chilies, ginger, garlic, shallots, and lemongrass, each bite bursts with Southeast Asian authenticity. Soft, hearty potatoes soak up the flavorful sauce, making it a satisfying one-pot wonder. Simple to prepare yet complex in taste, this curry is ideal served with steamed jasmine rice or warm flatbreads for an unforgettable meal. Perfect for spice lovers, this recipe is an easy way to bring the vibrant essence of Malaysian cuisine to your table.
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Recipe Information
Ingredients
- 1.2 kg Chicken thighs (bone-in, skinless)
- 400 ml Coconut milk
- 3 medium Potatoes (peeled and cubed)
- 4 pieces Red chilies
- 6 pieces Shallots (peeled)
- 4 pieces Garlic cloves
- 2 cm piece Fresh ginger (peeled and sliced)
- 2 pieces Lemongrass stalks (white part only)
- 1 teaspoons Ground turmeric
- 2 teaspoons Coriander powder
- 1 teaspoons Cumin powder
- 10 pieces Dried curry leaves
- 3 tablespoons Vegetable oil
- 1 teaspoons Salt
- 1 teaspoons Sugar
- 250 ml Water
Instructions
Prepare the spice paste: In a blender, combine the red chilies, shallots, garlic, ginger, and lemongrass with 2 tablespoons of water. Blend until smooth and set aside.
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the spice paste and cook for 5-7 minutes, stirring frequently, until aromatic.
Stir in the turmeric, coriander powder, cumin powder, and curry leaves. Cook for another 2 minutes to toast the spices.
Add the chicken thighs to the pot and stir to coat them evenly with the spice mixture. Cook for 5 minutes, allowing the chicken to sear slightly.
Pour in the coconut milk and water, then add the potatoes. Stir gently to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30-35 minutes, stirring occasionally, until the chicken is tender and the potatoes are cooked through.
Season the curry with salt and sugar, adjusting to taste. Simmer uncovered for an additional 5-10 minutes to thicken the sauce, if needed.
Serve hot with steamed jasmine rice or flatbreads for a complete meal.
Nutrition Facts
Calories |
3641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.2 g | 223% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 3464 mg | 151% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 61.2 g | ||
| Protein | 331.2 g | 662% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 412 mg | 32% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 6130 mg | 130% | |
*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.
