Malaysian Chicken Curry

This Malaysian Chicken Curry is one of the easiest in my repertoire and it’s also one of my favourites. The reason it’s so simple, is that it MUST be made using a pre-bought curry powder. I’ve created my own curry powders for this dish and sure they were nice, but nothing compares to the version using Yeo’s Malaysian Curry Powder (and guys, before you ask… i’m 100% NOT being paid to recommend this – for reals!) – However, I am being paid for the link to buy it (ONLY IF YOU BUY IT – so do that!) There’s also another brand which will give a different colour, gives a similarly wonderful taste. Shown below.

As a result of this fabulous curry powder, this creamy, spiced delight can be on the table in around 30 minutes from start to end. That’s quite something for a curry. It’s a fragrant, not spicy hot dish that has a depth of flavour like nothing else. The slight aniseed notes from the star anise are beautiful. It’s a perfect balanced flavour, thanks to the perfectly balanced powder.

I miss Jimmy

It reminds me so much of the most amazing place I frequented pretty much daily when I lived in Sydney – Jimmy’s Original Recipe – A splendid Malaysian restaurant. It would be a roulette wheel of what I ate in that place – but I only ever gave myself one of thee options. This Curry with roti canai (a delicious flaky bread), Hainanese Chicken Rice (poached chicken with chicken broth infused rice) or Curry Laksa Noodle Soup – which was, and still is one of my favourite things to eat ever. Period.

The inclusion of fresh curry leaves and star anise are just like Jimmy’s version. Fresh curry leaves are a thing of wonder – they literally smell of curry, although apparently there’s no relation. I had a giant curry leaf plant, which is now a tree by all accounts, in my back garden in Sydney – I miss that plant/tree. Some day we’ll be reunited.

This dish is best served with roti in my opinion – you can buy them from any Asian/Indian supermarket from the frozen section. Sometimes, called paratha. Don’t bother trying to make them yourself, unless you’re a 300 year old Malaysian woman. It’s impossible. Trust.

Failing that, Jasmine rice is no poor alternative – it’s also delicious. Enjoy!

How to make my Malaysian Chicken Curry

Malaysian Chicken Curry

RatingYields4 Servings

Ingredients

1 kg chicken thighs (cut into chunks)
2 tbsp coconut oil
1 stem of fresh curry leaves
4 star anise
2 tbsp Malaysian Curry Powder
1 400g can coconut milk
1 ½ tsp salt

Directions

1

In a wok over a moderate high heat, add the oil and when hot, throw in the curry leaves and star anise. Let them sizzle briefly before adding the chicken.

2

Cook the chicken for 2-3 minutes to brown a little before adding the curry powder. Stir well to coat the chicken before pouring in the coconut milk and about 400-500 ml of water, until the chicken is all submerged and the sauce thin. Stir in the salt.

3

Bring to a boil, then reduce the heat to low and simmer gently, uncovered, for 25 minutes. The sauce should have reduced to a creamy consistency, but if not, just turn up the heat and reduce until it does!

Ingredients

 1 kg chicken thighs (cut into chunks)
 2 tbsp coconut oil
 1 stem of fresh curry leaves
 4 star anise
 2 tbsp Malaysian Curry Powder
 1 400g can coconut milk
 1 ½ tsp salt

Directions

1

In a wok over a moderate high heat, add the oil and when hot, throw in the curry leaves and star anise. Let them sizzle briefly before adding the chicken.

2

Cook the chicken for 2-3 minutes to brown a little before adding the curry powder. Stir well to coat the chicken before pouring in the coconut milk and about 400-500 ml of water, until the chicken is all submerged and the sauce thin. Stir in the salt.

3

Bring to a boil, then reduce the heat to low and simmer gently, uncovered, for 25 minutes. The sauce should have reduced to a creamy consistency, but if not, just turn up the heat and reduce until it does!

Malaysian Chicken Curry

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Malaysian Chicken Curry

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