Malaysian Chicken Curry
Malaysian Chicken Curry
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course:Main Course
Keyword:Chicken, Curry
Servings: 4
Calories: 826kcal


  • 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 1/2 tsp salt


  • 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.
  • 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.
  • 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!


Nutrition Facts
Malaysian Chicken Curry
Amount Per Serving
Calories 826 Calories from Fat 639
% Daily Value*
Fat 71g109%
Saturated Fat 36g225%
Cholesterol 245mg82%
Sodium 1079mg47%
Potassium 793mg23%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 1g1%
Protein 44g88%
Vitamin A 792IU16%
Vitamin C 302mg366%
Calcium 121mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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