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 from 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.
Print Malaysian Chicken Curry
- Total Time: 1 hour 10 mins
- Yield: 4 1x
Ingredients
- 5 tbsp olive oil
- 2 onions, finely diced
- 1 tbsp garlic, freshly minced
- 1 tsp ginger, freshly minced
- 5 tbsp curry powder (see note 1)
- 1 tsp salt
- 1 kg chicken pieces (approximately 8 drumsticks and/or bone-in chicken thighs, skin on or off)
- 4 cups (946 ml) water
- 270 ml (1⅛ cups) 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
- Roti
- Sliced chilli
- Coriander/cilantro leaves
Instructions
- Heat the oil in a large, heavy-based, deep skillet on 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 1/2 cup 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 a 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 on medium-low heat, uncovered for a further 25 minutes or until the potatoes are cooked through. Cooking uncovered allows for the gravy to thicken.
- Add the apple cider vinegar in the last 5 minutes of cooking and season with extra salt if needed to taste.
- Serve with steamed rice, cucumber, yoghurt, roti, sliced chilli and coriander.
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 more mild 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.
MAKE AHEAD
Refrigerate for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating. The flavour will intensify and get even better as it sits in the fridge, making this a great recipe for preparing in advance.
LEFTOVERS
Refrigerate leftovers for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating. The flavour will intensify and get even better as it sits in the fridge, making this a great recipe for preparing in advance.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: chicken curry
- Method: sti fry
- Cuisine: Malaysian
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!