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Homemade Malaysian Chicken Curry photo

Malaysian Chicken Curry

This Malaysian Chicken Curry is bursting with flavor! A one-pot dish that combines tender chicken, aromatic spices, and creamy coconut milk.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Malaysian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons oil for sautéing the spices and chicken
  • 1 onion diced
  • 1 oz curry powder for meat
  • 1.5 lbs chicken thighs or legs or whole chicken
  • 2 cups water to create the curry sauce
  • 2 small potatoes Yukon Gold preferred, peeled and cut into wedges
  • 1 big tomato cut into wedges, optional
  • 4 hard-boiled eggs optional
  • 0.5 cup coconut cream or coconut milk, coconut cream preferred
  • 1 teaspoon salt or more to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

Instructions
  1. Start by gathering all your ingredients. Dice the onion, peel and cut the potatoes into wedges, and if you're using hard-boiled eggs, prepare those as well.
  2. In a large pot or Dutch oven, heat the oil over medium heat. Add the diced onion and sauté until it becomes translucent and fragrant, about 5 minutes.
  3. Stir in the curry powder and cook for another minute to release its aromas. This step is crucial for building the flavor of your Malaysian Chicken Curry.
  4. Add the chicken thighs or legs to the pot, stirring to coat them in the onion and spice mixture. Cook for about 5-7 minutes until the chicken starts to brown.
  5. Pour in the water and bring it to a gentle simmer. Add the potato wedges, ensuring they are submerged in the liquid.
  6. Cover the pot and let the curry simmer for about 30 minutes, or until the chicken is cooked through and the potatoes are tender. Stir occasionally to prevent sticking.
  7. Once the chicken and potatoes are cooked, stir in the coconut cream (or coconut milk) and salt. Let it simmer for another 5-10 minutes to meld the flavors together.
  8. If you're using hard-boiled eggs, you can add them to the curry at this point. Serve your Malaysian Chicken Curry hot with steamed rice or flatbreads. Enjoy the warm, comforting flavors!

Notes

  • Make sure to brown the chicken for added flavor.
  • For a thicker curry, mix cornstarch with water and stir in during the last minutes of cooking.
  • This curry tastes even better the next day as the flavors deepen.