Malaysian Chicken Curry
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 people
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Calories
288 kcal
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Course
Main Course
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Cuisine
Malaysian
Malaysian Chicken Curry
Description
Malaysian Chicken Curry features bone-in, skin-on chicken pieces cooked with diced onion and a distinctive meat-friendly curry powder, which provides a warm, aromatic flavor base. The inclusion of Yukon Gold potatoes adds a waxy texture that holds up well through slow simmering. Optional tomatoes lend freshness, and hard-boiled eggs add an additional protein element. The dish cooks gently with water before finishing with coconut cream to enrich the sauce, creating a silky, flavorful curry that is neither overpowering nor too thin.
The curry's texture is balanced by tender chicken and soft potatoes in a mildly spiced gravy with a creamy finish from the coconut cream. The use of bone-in chicken enhances the richness of the curry. Adjusting the simmering time can help thicken the sauce to preference.
Serving this curry hot with steamed rice allows the curried sauce to soak into the rice, making every bite satisfying. It can function as a main dish for lunch or dinner.
Choosing bone-in, skin-on cuts is recommended for flavor and juiciness. Waxy potatoes like Yukon Gold are suited for this recipe to maintain their shape during cooking. Adding coconut cream near the end prevents curdling. If the curry seems too watery, a longer simmer will concentrate the flavors and thicken the sauce.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking 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 potato Yukon Gold preferred, peeled and cut into wedges, small
- 1 tomato cut into wedges, optional, big
- 4 egg optional, hard-boiled
- ½ cup coconut cream coconut cream preferred, or coconut milk
- 1 teaspoon salt or more to taste
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
- Using bone-in, skin-on chicken thigh quarters provides more flavor and juiciness compared to boneless, skinless cuts.
- When using whole chicken, cut it into pieces of equal size to ensure even cooking.
- Prefer waxy potatoes, such as Yukon Gold, for better texture; if using Russets, cut into larger chunks to avoid disintegration.
- Simmer the curry slowly over low heat to develop flavor and thicken the sauce; if too watery, extend simmering time.
- Add coconut cream at the end, stirring gently to blend without curdling the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 288 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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