Delicious Malaysian Chicken Curry served with rice and garnished with cilantro.

Malaysian Chicken Curry

ByCasey Monroe

Why Make This Recipe

Malaysian Chicken Curry is a delightful dish that brings vibrant flavors and comforting warmth to the table. It’s perfect for family gatherings or cozy dinners at home. The combination of spices, coconut milk, and tender chicken makes this curry incredibly tasty. Plus, it pairs well with rice or bread, making it a versatile choice for any meal.

How to Make Malaysian Chicken Curry

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 3 oz) chicken pieces (approximately 8 drumsticks and/or bone-in chicken thighs, skin on or off)
  • 4 cups (1 litre) water
  • 270 ml (9 fl oz) coconut milk
  • 1 cinnamon stick (optional)
  • 3 large potatoes, peeled and quartered
  • 1 tbsp apple cider vinegar (optional)
  • Steamed rice
  • Sliced cucumber
  • Plain yoghurt (omit for dairy-free)
  • Roti
  • Sliced chilli
  • Coriander (cilantro) leaves

Directions

  1. Heat the oil in a large, heavy-based, deep frying pan over medium heat.
  2. Add the onion, garlic, and ginger. Cook, stirring for 6–8 minutes until softened and fragrant.
  3. Stir through the curry powder and salt. Cook for 2 minutes until fragrant. Stir through ½ cup (125 ml) of the water.
  4. 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.
  5. Add the water, coconut milk, and the 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.
  6. 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.)
  7. Add the apple cider vinegar in the last 5 minutes of cooking and season with extra salt if needed.
  8. Serve with steamed rice, cucumber, yoghurt, roti, sliced chilli, and coriander.

How to Serve Malaysian Chicken Curry

Serve the Malaysian Chicken Curry hot over a bed of steamed rice. You can add fresh cucumber slices on the side for a refreshing crunch. If you like, include some plain yoghurt to balance the spices, and offer some roti for dipping. Garnish with sliced chilli and fresh coriander leaves for added flavor.

How to Store Malaysian Chicken Curry

If you have leftovers, store them in an airtight container in the refrigerator. It will last for about 3-4 days. You can also freeze the curry for up to 3 months. Just make sure to let it cool completely before placing it in the freezer.

Tips to Make Malaysian Chicken Curry

  • Feel free to adjust the amount of curry powder based on your spice preference.
  • Use bone-in chicken thighs for more flavor.
  • If you want a thicker gravy, let it simmer uncovered longer.
  • Adding vegetables like carrots or peas can enhance the dish.

Variation

For a vegetarian option, replace chicken with chickpeas or tofu. You can also add more vegetables like bell peppers or spinach for a colorful curry.

FAQs

1. Can I make this curry ahead of time?
Yes, Malaysian Chicken Curry tastes even better the next day. You can make it ahead of time and reheat it when ready to serve.

2. Is this recipe spicy?
The spice level can be adjusted by adding less curry powder or using a milder variety. You can also skip the sliced chilli when serving.

3. Can I use a slow cooker for this recipe?
Yes, you can cook the curry in a slow cooker. Just brown the chicken and sauté the onions, garlic, and ginger first, then combine everything in the slow cooker with the liquids and cook on low for 6-8 hours or high for 3-4 hours.