Site Overlay

AUTHENTIC MALAYSIAN CHICKEN CURRY – A FLAVORFUL ONE-POT MEAL

By Posted on
AUTHENTIC MALAYSIAN CHICKEN CURRY – A FLAVORFUL ONE-POT MEAL

AUTHENTIC MALAYSIAN CHICKEN CURRY – A FLAVORFUL ONE-POT MEAL

Experience the rich, complex flavors of Malaysia with this vibrant chicken curry cooked directly in your pan. This recipe combines aromatic spices, creamy coconut milk, and tender chicken for a truly satisfying dish.

🕒 Prep Time: 15 min

🍳 Cook Time: 45 min
🍽️ Servings: 5-6

Ingredients

  • 1 kg chicken (700 g thighs + 300 g wings recommended)
  • 500 g potatoes, cubed
  • 500 g onions, roughly chopped
  • 3 garlic cloves
  • 1 tsp shrimp paste (belacan)
  • 5 curry leaves (optional; dried can be used)
  • 200 ml coconut milk
  • 2 tsp coriander seeds
  • 1 tsp black peppercorns
  • 1 tsp rice grains (whole)
  • 1 tsp sugar
  • 2 dried chili peppers (seeds removed for milder heat)
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground cumin
  • 1/4 tsp lemongrass powder
  • 2 cm cinnamon stick
  • 1/2 star anise
  • 1 clove
  • 5 tbsp cooking oil
  • Salt, to taste

Instructions

  1. Using a coffee grinder or spice mill, grind all the whole dried spices (coriander seeds through clove) into a fine powder.
  2. In a wide pan, dry-fry the shrimp paste (belacan) without oil until fragrant. Transfer it to a blender.
  3. Add chopped onion and garlic to the blender and puree until smooth. Add the ground spices and blend again to form the curry paste. If needed, add a splash of water to help blend.
  4. Heat the oil in the same pan. Brown the chicken pieces on both sides until golden, then remove and set aside.
  5. In the remaining oil, sauté the curry paste for 10 minutes over medium heat, stirring frequently, until the raw onion smell disappears and the paste darkens slightly.
  6. Return the chicken to the pan along with cubed potatoes and curry leaves. Pour in the coconut milk and 1 1/2 cups water. Season with salt carefully—remember shrimp paste adds saltiness (about 1/2 tsp salt added). Stir well.
  7. Cover the pan partially with a lid and simmer the curry for 45 minutes, stirring occasionally, until chicken is tender and potatoes cooked through.

💡 Tips

  • Adjust chili quantity to your spice preference by including or removing seeds.
  • Fresh curry leaves add authenticity, but dried can be used if unavailable.
  • Serve with steamed jasmine or basmati rice for a complete meal.

📝 Final Thoughts

This Malaysian chicken curry is a beautiful balance of creamy coconut, aromatic spices, and hearty chicken, perfect for a comforting dinner. The homemade curry paste brings deep flavors that simmer to perfection, making every bite a delight.