Malaysian Chicken Curry
Servings: 4
Calories: 887kcal
If 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 chicken pieces (approximately 8 drumsticks and/or bone-in chicken thighs, skin on or off)
- 1 litre water
- 270 ml 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.)
- 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.
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.
MAKE AHEAD
Refrigerate for up to 2 days in an airtight container 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 in an airtight container 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.Nutrition Facts
Malaysian Chicken Curry
Amount per Serving
Calories
887
% Daily Value*
Fat
65
g
100
%
Saturated Fat
23
g
144
%
Trans Fat
0.2
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
29
g
Cholesterol
128
mg
43
%
Sodium
748
mg
33
%
Potassium
1393
mg
40
%
Carbohydrates
42
g
14
%
Fiber
8
g
33
%
Sugar
4
g
4
%
Protein
38
g
76
%
Vitamin A
345
IU
7
%
Vitamin C
41
mg
50
%
Calcium
133
mg
13
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
