Malaysian Chicken Curry

Name: Malaysian Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Yield: 6 people
Ingredients: 2 tablespoons oil; ½ onion; 1 oz (30g) curry powder; 1 ½ lbs (750g) chicken thighs; 2 cups water; 2 small potatoes; 1 big tomato; 4 hard-boiled eggs; ½ cup coconut cream or coconut milk; 1 teaspoon salt

User Reviews

4.8

180 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 people
Calories
288 kcal
Course
Main Course
Cuisine
Malaysian

Malaysian Chicken Curry

Kelsey Carr

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I can’t get enough of the rich flavors in Malaysian chicken curry! This easy curry chicken recipe, with tender chicken, hearty potatoes, and aromatic spices, is the perfect comfort food. With simple ingredients like curry powder and coconut milk, it’s a quick, flavorful meal with no hassle.

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Ingredients

Servings

2 tablespoons oil
½ onion diced
1 oz (30g) curry powder for meat
1 ½ lbs (750g) chicken thighs or legs or whole chicken
2 cups water
2 small potatoes Yukon Gold preferred, peeled and cut into wedges
1 big tomato cut into wedges, optional
4 hard-boiled eggs optional
½ cup coconut cream or coconut milk coconut cream preferred
1 teaspoon salt or more to taste

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Instructions

Add the oil to a pot or pan and heat until hot. Add the diced onions and stir-fry until softened and aromatic.
Add the curry powder to the onions and stir quickly until the aroma of the curry powder is released.
Add the chicken and stir well to combine it with the curry powder and onions, cooking for about 1 minute.
Add the water to the pot or pan and bring the curry to a boil. Reduce the heat to low and add the potatoes. (Add the tomatoes and hard-boiled eggs, if using.) Cover the pot and let it simmer for about 30 minutes, or until the chicken is tender. If you find the curry too watery, simply simmer it longer until it reaches your desired thickness. Stir in the coconut cream/coconut milk and salt to taste, and combine well. Serve hot with steamed rice.

Notes

1 ½ lbs of chicken legs = 6 to 7 legs
I always choose bone-in, skin-on chicken, like chicken leg quarters (thighs and drumsticks), for added flavor and juiciness when making curry chicken. I avoid using boneless, skinless chicken meat because it doesn't provide the same richness in flavor.
If I’m using a whole chicken, I make sure to chop it into equal-sized pieces so it cooks evenly.
When it comes to potatoes, if I’m using Russet potatoes, I cut them into larger chunks. Since Russets are starchy and fluffy, they can fall apart in stews or curries. If possible, I opt for waxy potatoes like Yukon Gold, since they hold up better in this recipe.
I like to simmer curry slowly over low heat to allow the flavors to blend together. This also helps the sauce thicken to my preferred consistency. If you find the curry too watery, simply simmer it longer until it reaches your desired thickness.
I add the coconut cream/coconut milk towards the end of cooking, stirring gently to combine it well with the curry sauce and prevent curdling.

Nutrition Information

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Serving 6people Calories 288kcal (14%) Carbohydrates 10g (3%) Protein 16g (32%) Fat 21g (32%) Saturated Fat 11g (55%) Cholesterol 165mg (55%) Sodium 93mg (4%) Fiber 3g (12%) Sugar 2g (4%)