Malaysian Chicken Curry

Dive into the bold and aromatic world of Southeast Asian cuisine with this Malaysian Chicken Curry recipe—a true celebration of rich, spicy, and creamy flavors. Tender bone-in chicken is simmered to perfection in a luxuriously spiced coconut milk gravy, infused with fragrant lemongrass, curry leaves, and a medley of warming spices like turmeric and curry powder. Chunky potatoes soak up the flavorful sauce, adding hearty texture to this comforting dish. Whether paired with steamed rice, fresh flatbreads, or silky noodles, this curry promises a restaurant-worthy meal right at home. Quick to prepare in just an hour, this recipe captures the essence of traditional Malaysian cooking, perfect for busy weeknights or a weekend indulgence.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 kg chicken (bone-in, skinless, cut into pieces)
• 3 tablespoons cooking oil
• 2 large yellow onion (finely chopped)
• 5 pieces garlic cloves (minced)
• 1 tablespoon ginger (grated)
• 1 stalk lemongrass (bruised and knotted)
• 3 tablespoons curry powder
• 1 teaspoon chili powder (optional, for extra heat)
• 1 teaspoon ground turmeric
• 3 medium potatoes (peeled and cut into chunks)
• 400 ml coconut milk
• 250 ml water or chicken stock
• 8 leaves curry leaves (optional)
• 1 teaspoon salt
• 1 teaspoon sugar

Directions

Step 1

Heat the cooking oil in a large pot or deep skillet over medium heat.

Step 2

Add the chopped onions, minced garlic, grated ginger, and bruised lemongrass. Sauté for 5–7 minutes until the onions are softened and aromatic.

Step 3

Lower the heat to medium-low and add the curry powder, chili powder (if using), and turmeric. Stir well and cook for 1 minute to release the flavors of the spices.

Step 4

Add the chicken pieces to the pot and stir to coat them evenly with the spice mixture. Cook for 5–7 minutes until the chicken starts to brown slightly.

Step 5

Add the potato chunks, coconut milk, and water (or chicken stock). Stir to combine and bring to a simmer.

Step 6

Add the curry leaves (if using), along with the salt and sugar. Mix well.

Step 7

Cover the pot with a lid and let the curry simmer gently on low heat for 25–30 minutes, stirring occasionally, until the chicken is tender and the potatoes are cooked through.

Step 8

Taste and adjust seasoning if needed. Add more salt or sugar as preferred.

Step 9

Remove the lemongrass stalk before serving. Serve the Malaysian Chicken Curry hot with steamed white rice, flatbread, or noodles.

Nutrition Facts

Serving size	2717 grams (2717.0g)

Amount per serving	% Daily Value*
Calories	3322

Total Fat 179.20g	230%
Saturated Fat 44.50g	223%
Polyunsaturated Fat 0.00g
Cholesterol 850mg	283%
Sodium 9290mg	404%
Total Carbohydrate 189.70g	69%
Dietary Fiber 17.20g	61%
Total Sugars 50.70g
Protein 250.90g	502%

Vitamin D 50IU	250%
Calcium 323mg	25%
Iron 32mg	176%
Potassium 5857mg	125%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 29.7%

Carbs: 22.5%