This Malaysian Chicken Curry is a delicious, comforting and warming recipe. The chicken melts off the bone and is simmered in a fragrant coconut curry broth, all while being made with the simplest of ingredients. It’s a great meal to prepare ahead of time to ease the pressure on busy weeknights, since it intensifies in flavour as it sits in the fridge. Extra vegetables can be added in the final 15 minutes of cooking, but I love serving this meal with cooling cucumber and yoghurt on the side. The recipe notes include how to adjust the spice level to suit your family’s tastes.
Malaysian Chicken Curry
“So simple to make. I used 4 chicken drumsticks and 4 chicken thighs. Was absolutely delicious!! Served with some basmati rice and a side salad! Lush!” Share Pin Recipe PrintIf you're looking for the ultimate comforting, spiced chicken experience, this Malaysian Chicken Curry recipe is for you. Chicken cooks in a spiced coconut broth until it melts off the bone. The leftovers taste even better the next day and the curry is freezer-friendly too.
Ingredients
- 5 tbsp olive oil
- 2 onions, finely diced
- 1 tbsp freshly minced garlic
- 1 tsp freshly minced ginger
- 5 tbsp curry powder (see note 1)
- 1 tsp sea salt flakes
- 1 kg (2 lb) chicken pieces (approximately 8 drumsticks and/or bone-in chicken thighs, skin on or off)
- 1 litre (4 cups) water
- 270 ml (9 fl oz) coconut milk
- 1 cinnamon stick (optional)
- 3 large potatoes, peeled and quartered
- 1 tbsp apple cider vinegar (optional)
SERVING SUGGESTION
- Steamed rice
- Sliced cucumber
- Plain yoghurt (omit for dairy-free)
- Roti
- Sliced chilli
- Coriander (cilantro) leaves
Instructions
- Heat the oil in a large, heavy-based, deep frying pan over medium heat.
- Add the onion, garlic and ginger. Cook, stirring, for 6–8 minutes until softened and fragrant.
- Stir through the curry powder and salt. Cook for 2 minutes until fragrant. Stir through ½ cup (125 ml) of the water.
- Add the chicken and cook, turning the chicken until it is evenly coated in the curry mixture and has started to brown. This will take 3–5 minutes.
- Add the water, coconut milk and cinnamon stick (if using). Bring to the boil, then reduce to medium–low heat so that the liquid is very gently simmering. Cover and cook for 20 minutes.
- Add the potatoes and cook over medium–low heat, uncovered, for a further 25 minutes or until the potatoes are cooked through. (Cooking uncovered allows for the gravy to thicken. See note 2 about sauce thickening.
- Add the apple cider vinegar in the last 5 minutes of cooking and season with extra salt if needed.
- Serve with steamed rice, cucumber, yoghurt, roti, sliced chilli and coriander.
Nutrition information
Nutrition Facts
Malaysian Chicken Curry
Amount per Serving
Calories
806
% Daily Value*
Fat
56
g
86
%
Saturated Fat
18
g
113
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
29
g
Cholesterol
215
mg
72
%
Sodium
756
mg
33
%
Potassium
1509
mg
43
%
Carbohydrates
21
g
7
%
Fiber
10
g
42
%
Sugar
8
g
9
%
Protein
50
g
100
%
Calcium
123
mg
12
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information on this site is calculated using Foodworks Professional, the nutrition analysis software trusted by dietitians, researchers and food manufacturers across Australia and New Zealand. Disclaimer re gluten-free and dairy-free recipes.
Recipe notes
Note 1 – I use the Ayam Australia brand, which is a curry powder available at most Asian grocers. It is a medium-hot spice level. An alternative is the Ayam Malaysian Nyonya Curry Paste (also a medium-hot spice level) available at most Asian grocers. It can be used as a direct alternative to the curry powder. If you are wanting a milder flavour, you can use Keen’s traditional mild curry powder, available at most major supermarkets. Just hold back on the additional salt as Keen’s curry powder is already quite salty. Season at the end only. Most curry powders are gluten-free, but always check the label on the packet to be 100% sure.
Note 2 – The sauce will initially look quite thin, but it will gradually thicken as the curry simmers uncovered and the potatoes release their starch. The finished sauce should be slightly looser than a traditional thick curry gravy, but shouldn’t be watery. Make sure the curry is simmering steadily during the final stage to allow the excess liquid to evaporate.
Grace G says:
Im cooking this recipe right now. It’s been simmering for over 30 mins, but the sauce is still runny. Also, I had to add a bit of salt while simmering because it is bland if just following the salt measurement on the recipe.
Nicole says:
Hi Grace! Thank you so much for your feedback. Just checking, had you added the potatoes at this stage? They’re quite important as they release starch while cooking, which helps thicken the sauce. The final uncovered simmer is also when most of the reduction happens, so it’s important that the curry is bubbling away rather than just gently warming through. The sauce should thicken, although it will be a little looser than a traditional thick curry gravy. I’m going to add a note to the recipe to make this clearer. And absolutely adjust the salt to taste (but only at the end once the reduction has taken place). The seasoning can vary depending on the curry powder and stock you’re using. I really hope you enjoyed the curry in the end, and thank you again for taking the time to share your experience. It’s feedback like this that helps me make the recipes even better! Nic ❤️
Alexandria says:
Hi! Do you think I could possibly substitute tofu in this dish? I’m wondering if I did, would I have to cook it separately and then add it to the brothy mixture? Thank you!
Nicole says:
Hi Alexandria, you can definitely use tofu! I’d pan-fry or air-fry it first so it holds its shape, then add it into the curry at the end so it soaks up all the flavour without breaking down. Firm tofu works best. Yum! Nic x
Lois says:
I tried this last night and it turned out delicious. Added chili flakes when serving so people can season to taste. Stress free and the best part is, less washing! Thank you.
Nicole says:
I’m so happy you enjoyed this, Lois. And, yep, I try to use as few dishes as possible in my recipes! Nic x
karolinarogers says:
Second time making this. Reminds my husband of his South African curry so made this today for us but also for my mother in law. She absolutely loved it! Full of flavour and when the chicken falls off the bone you know your winning! Banging curry!
karolinarogers says:
So simple to make. I used 4 chicken drumsticks and 4 chicken thighs. Was absolutely delicious!! Served with some basmati rice and a side salad! Lush!