Malaysian Chicken Curry
The ultimate comfort food, Malaysian Chicken Curry is a rich and creamy dish loaded with flavors. Tender pieces of chicken simmered in a aromatic coconut sauce create a meal that is both satisfying and hearty. Perfect for a weeknight dinner or a special gathering, this recipe will entice your taste buds and keep everyone coming back for more.
Equipment
- Peeler
- Skillet
- Cutting Board
- Frying Pan
- Large Pot
- Wooden Spoon
- Saucepan
Ingredients
- 2 tablespoons oil
- ½ onion diced onion
- 1 oz curry powder for meat
- 1 ½ lbs 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
Instructions
- Start by heating the oil in a pot or pan until hot. You can test if it's ready by dropping in a small piece of onion. If it sizzles, you're good to go!
- Add the diced onion and stir-fry until softened and aromatic, about 2 to 3 minutes. You want them translucent and slightly golden.
- Next, sprinkle in the curry powder and stir quickly. Cook until the aroma of the spices blooms, which should take about 30 seconds. This step is crucial as it locks in the flavors!
- Now, add the pieces of chicken to the pan. Stir well to ensure the chicken is coated with the spice mixture. Cook for about 1 minute to get things going.
- Pour in the water and bring the mixture to a boil. You’ll notice the spices mingling beautifully with the chicken and creating a rich sauce.
- Once boiling, reduce the heat to low and add the potatoes. If you’re using them, toss in the tomatoes and hard-boiled eggs now. Cover the pot and let it simmer for about 30 minutes. This is where the magic happens as the chicken becomes tender.
- Check on your curry after 30 minutes. The chicken should be fork-tender. If the curry is too watery, allow it to simmer longer until it thickens to your desired consistency.
- Finally, stir in the coconut cream or coconut milk and season it with salt to taste. Mix well to combine everything into a luscious sauce.
- Serve the Malaysian Chicken Curry hot with steamed rice. Enjoy the comforting flavors!
Notes
Leftover curry can be stored in an airtight container in the fridge for up to three days. The flavors continue to develop!
Yes, you can freeze the curry! Just make sure it cools completely before transferring it to a freezer-safe container. It should last up to three months.
This curry pairs beautifully with jasmine rice or naan. You can also serve it alongside a refreshing cucumber salad for balance.
This recipe serves about 6 people but can easily be halved or doubled based on your needs.
Use leftover curry to make a flavorful wrap or sandwich. Spread it on a warm naan for a delicious lunch option!