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Malaysian Curry Chicken

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Malaysian Curry Chicken

Meat
Category
Meat

Easy
Difficulty
Easy

Total Time
Total Time
Prep 20 M / Cook 01 H 15 M

Servings
Yield
4 Servings

Grace Teo
Grace Teo   thegraceteo
Published on April 25, 2014

  Based on 5298 ratings  Watch Now

Ingredients

450 g
chicken meat
3.5 tbsp
curry powder  
1 tbsp
light soy sauce
5
chilli peppers (dried)  
3
candlenut(s)  
3
garlic clove(s)
3
shallot(s)  
2 cm
ginger
3 tbsp
oil
300 ml
water
2
potatoes
1
lemongrass stalk(s)  
1
yellow onion(s)  
5
curry leaves stalk(s)  
300 ml
coconut milk
salt
sugar

Background

This easy curry chicken is the standard curry chicken you will get in most restaurants in Malaysia and Singapore. Rich in coconut milk and spices, this curry chicken is a must try. As this chicken is marinated in curry paste before cooking enhances the taste of the meat itself.

Can I use onions instead of shallots?

Yes, you may. Shallots are generally more intense in taste and they are also spicier compared to onions. The best substitute would be red onions. If you can't find any, you may also opt for yellow onions.

What type of curry powder to use?

In Malaysia and Singapore, you may find curry powders sold specifically for meat or seafood. In this recipe, meat curry powder is used. You may also substitute with any curry powder mixture which contains more chilli powder. Sometimes, dried curry leaves are also added to the curry powder mixture.

Can candlenut be omitted?

Candlenuts are added to thicken the curry. You may remove it from this recipe, if you prefer. Otherwise, substitute candlenuts with macadamia nuts.

Milk or yogurt to substitute coconut milk

In the Southeast Asian region, milk and yogurt aren't a common choice to be added into curries. Instead, coconut milk is often used since they grow abundantly locally. If you do not prefer coconut milk, you may opt to substitute it with 300 ml milk or 250 ml yogurt. Do note that the taste will be different but it will not spoil the taste.

Curry chicken in slow cooker

Cooking this curry chicken recipe in a slow cooker is possible. Simply prepare the recipe in a slow cooker and cook the dish for 4 hours on high or 6 hours on low for tender curry chicken.

Malaysian Curry Chicken is also known as: Kari Ayam

Steps

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Step 1/7

  • 450 g chicken meat
  • 0.5 tbsp curry powder  
  • 1 tbsp light soy sauce

Marinate chicken meat with curry powder and soy sauce for 15 minutes.

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Step 2/7

Soak dried chillies until soft and remove membrane to reduce heat. Then, blend candlenuts, garlic, shallots, ginger and dried chillies with curry powder.

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Step 3/7

  • 3 tbsp oil

Heat oil in the pot over medium heat. Once oil heats up, add blended chilli paste and cook until fragrant.

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Step 4/7

  • 300 ml water

Add chicken meat and mix well. Cook until the dish is slightly dry. Then add water and cook over high heat.

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Step 5/7

Add potatoes, onions, lemon grass and curry leaves. Once the curry boils, lower the heat and allow it to simmer for 30 to 40 minutes.

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Step 6/7

  • 300 ml coconut milk
  • salt
  • sugar

Add coconut milk and cook at high heat again. When it boils, lower the heat and add salt and sugar to taste.

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Step 7/7

Serve with bread or rice.

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