Malaysian Chicken Curry is a flavorful and aromatic dish that is sure to please your taste buds. It’s a comforting and hearty meal that is easy to make and perfect for a cozy night in or for entertaining guests.
Why You’ll Love This Recipe?
- The rich and complex flavors of the curry powder combined with tender chicken pieces make this dish a must-try.
- With just a few simple steps, this recipe can be prepared in no time, making it perfect for busy weeknights or meal prep.
- The versatility of this dish allows you to customize it with your favorite ingredients and spices, making it suitable for different dietary preferences.
Ingredient Notes:
- Olive oil: Adds a rich flavor to the curry and helps to cook the ingredients evenly.
- Onions, garlic, and ginger: These aromatics form the base of the curry and provide depth of flavor.
- Curry powder: A blend of spices that gives the dish its signature taste. You can use store-bought or homemade curry powder.
- Chicken pieces: Drumsticks and bone-in chicken thighs work best for this recipe.
- Water and coconut milk: These liquids create a creamy and flavorful sauce for the curry.
- Potatoes: Add a hearty element to the dish and help thicken the sauce.
- Apple cider vinegar: Adds a tangy note to balance the flavors.
- Steamed rice, sliced cucumber, plain yogurt, roti, sliced chili, and coriander leaves: Perfect accompaniments to serve with the curry.
Step-by-Step Instructions:
- In a large pot, heat olive oil and sauté onions, garlic, and ginger until fragrant.
- Add curry powder and salt, then add chicken pieces and brown them on all sides.
- Pour in water and coconut milk, then add cinnamon stick and potatoes. Simmer until chicken is cooked through.
- Stir in apple cider vinegar and adjust seasoning to taste.
- Serve the curry hot with steamed rice, sliced cucumber, plain yogurt, roti, sliced chili, and coriander leaves.
Helpful Tips:
- For a spicier curry, add fresh chilies or chili flakes.
- To make the dish creamier, you can add more coconut milk or a dollop of yogurt.
- You can use boneless chicken pieces if you prefer a quicker cooking time.
Expert Tips for the Best Results:
- Marinate the chicken in yogurt and spices for an hour before cooking to enhance the flavors.
- Toast the curry powder in a dry pan before adding it to the curry for a more intense aroma.
Serving Suggestions:
Malaysian Chicken Curry pairs well with fragrant jasmine rice, pickled vegetables, and a cold glass of mango lassi.
Storage and Reheating Tips:
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to maintain the consistency.
Frequently Asked Questions:
- Can I use boneless chicken for this recipe? Yes, boneless chicken can be used, but adjust the cooking time accordingly.
- Is it necessary to use coconut milk? Coconut milk adds richness to the curry, but you can substitute it with heavy cream or yogurt.
- Can I freeze the curry? Yes, you can freeze the curry for up to 3 months. Thaw overnight in the refrigerator before reheating.
- How can I make the curry spicier? Add more curry powder or fresh chilies to increase the heat level.
Conclusion:
Malaysian Chicken Curry is a delicious and comforting dish that is sure to become a family favorite. With its rich flavors and simple preparation, this recipe is a great choice for any occasion. Give it a try and enjoy the taste of Malaysia in your own kitchen.
Print
Malaysian Chicken Curry
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Sautéing, Simmering
- Cuisine: Malaysian
- Diet: Gluten Free
Description
This Malaysian Chicken Curry recipe is a flavorful and aromatic dish that combines tender chicken pieces with a rich coconut curry sauce. Perfect served with steamed rice, sliced cucumber, and a dollop of plain yogurt.
Ingredients
Units
Scale
- 5 tbsp olive oil
- 2 onions, finely diced
- 1 tbsp garlic, freshly minced
- 1 tsp ginger, freshly minced
- 5 tbsp curry powder
- 1 tsp salt
- 1 kg (approximately 8 drumsticks and/or bone-in chicken thighs, skin on or off)
- 4 cups (946 ml) water
- 270 ml (1 1/8 cups) coconut milk
- 1 cinnamon stick (optional)
- 3 large potatoes, peeled and quartered
- 1 tbsp apple cider vinegar (optional)
- Steamed rice (for serving)
- Sliced cucumber (for serving)
- Plain yogurt (for serving)
- Roti (for serving)
- Sliced chili (for serving)
- Fresh coriander/cilantro leaves (for serving)
Instructions
- Prepare the base: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and sauté until soft and golden brown, about 5-7 minutes.
- Add aromatics: Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add curry powder: Sprinkle in the curry powder and salt, mixing well with the onion, garlic, and ginger. Cook for 1-2 minutes to release the flavors.
- Brown the chicken: Add the chicken pieces to the pot and brown on all sides, about 8-10 minutes.
- Add liquids: Pour in the water and coconut milk. Stir to combine, and add the cinnamon stick if using. Bring to a simmer.
- Cook the potatoes: Add the quartered potatoes to the pot. Cover and simmer for 25-30 minutes, or until the chicken is fully cooked and the potatoes are tender.
- Finish the curry: Optional: Stir in the apple cider vinegar for a tangy kick. Remove the cinnamon stick before serving.
- Serve: Serve the curry hot with steamed rice, sliced cucumber, a dollop of plain yogurt, roti, sliced chili, and fresh coriander leaves.
Notes
- For a spicier curry, add chopped fresh chilies or a pinch of cayenne pepper.
- You can also add other vegetables like carrots or bell peppers for added texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg