This Malaysian Chicken Curry is a delicious, comforting and warming recipe. The chicken melts off the bone and is simmered in a fragrant coconut curry broth, all while being made with the simplest of ingredients. It’s a great meal to prepare ahead of time to ease the pressure on busy weeknights, since it intensifies in flavour as it sits in the fridge. Extra vegetables can be added in the final 15 minutes of cooking, but I love serving this meal with cooling cucumber and yoghurt on the side. The recipe notes include how to adjust the spice level to suit your family’s tastes.
Malaysian Chicken Curry
Author: Nicole
5 from 2 votes
“So simple to make. I used 4 chicken drumsticks and 4 chicken thighs. Was absolutely delicious!! Served with some basmati rice and a side salad! Lush!”
If you're looking for the ultimate comforting, spiced chicken experience, this Malaysian Chicken Curry recipe is for you. Chicken cooks in a spiced coconut broth until it melts off the bone. The leftovers taste even better the next day and the curry is freezer-friendly too.
1kg(2lb)chicken pieces (approximately 8 drumsticks and/or bone-in chicken thighs, skin on or off)
1litre(4cups)water
270ml(9fl oz)coconut milk
1cinnamon stick (optional)
3large potatoes,peeled and quartered
1tbspapple cider vinegar (optional)
SERVING SUGGESTION
Steamed rice
Sliced cucumber
Plain yoghurt (omit for dairy-free)
Roti
Sliced chilli
Coriander (cilantro) leaves
Instructions
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Heat the oil in a large, heavy-based, deep frying pan over medium heat.
Add the onion, garlic and ginger. Cook, stirring, for 6–8 minutes until softened and fragrant.
Stir through the curry powder and salt. Cook for 2 minutes until fragrant. Stir through ½ cup (125 ml) of the water.
Add the chicken and cook, turning the chicken until it is evenly coated in the curry mixture and has started to brown. This will take 3–5 minutes.
Add the water, coconut milk and cinnamon stick (if using). Bring to the boil, then reduce to medium–low heat so that the liquid is very gently simmering. Cover and cook for 20 minutes.
Add the potatoes and cook over medium–low heat, uncovered, for a further 25 minutes or until the potatoes are cooked through. (Cooking uncovered allows for the gravy to thicken.)
Add the apple cider vinegar in the last 5 minutes of cooking and season with extra salt if needed.
Serve with steamed rice, cucumber, yoghurt, roti, sliced chilli and coriander.
Nutrition information
Nutrition Facts
Malaysian Chicken Curry
Amount per Serving
Calories
887
% Daily Value*
Fat
65
g
100
%
Saturated Fat
23
g
144
%
Trans Fat
0.2
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
29
g
Cholesterol
128
mg
43
%
Sodium
748
mg
33
%
Potassium
1393
mg
40
%
Carbohydrates
42
g
14
%
Fiber
8
g
33
%
Sugar
4
g
4
%
Protein
38
g
76
%
Vitamin A
345
IU
7
%
Vitamin C
41
mg
50
%
Calcium
133
mg
13
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Note 1 – I use the Ayam Australia brand, which is a curry powder available at most Asian grocers. It is a medium-hot spice level. An alternative is the Ayam Malaysian Nyonya Curry Paste (also a medium-hot spice level) available at most Asian grocers. It can be used as a direct alternative to the curry powder. If you are wanting a milder flavour, you can use Keen’s traditional mild curry powder, available at most major supermarkets. Just hold back on the additional salt as Keen’s curry powder is already quite salty. Season at the end only. Most curry powders are gluten-free, but always check the label on the packet to be 100% sure.
MAKE AHEAD
Refrigerate for up to 2 days in an airtight container or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating. The flavour will intensify and get even better as it sits in the fridge, making this a great recipe for preparing in advance.
LEFTOVERS
Refrigerate leftovers for up to 2 days in an airtight container or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating. The flavour will intensify and get even better as it sits in the fridge, making this a great recipe for preparing in advance.
Hi! Do you think I could possibly substitute tofu in this dish? I’m wondering if I did, would I have to cook it separately and then add it to the brothy mixture? Thank you!
Hi Alexandria, you can definitely use tofu! I’d pan-fry or air-fry it first so it holds its shape, then add it into the curry at the end so it soaks up all the flavour without breaking down. Firm tofu works best. Yum! Nic x
I tried this last night and it turned out delicious. Added chili flakes when serving so people can season to taste. Stress free and the best part is, less washing! Thank you.
Second time making this. Reminds my husband of his South African curry so made this today for us but also for my mother in law. She absolutely loved it! Full of flavour and when the chicken falls off the bone you know your winning! Banging curry!
For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.
Alexandria says:
Hi! Do you think I could possibly substitute tofu in this dish? I’m wondering if I did, would I have to cook it separately and then add it to the brothy mixture? Thank you!
Nicole says:
Hi Alexandria, you can definitely use tofu! I’d pan-fry or air-fry it first so it holds its shape, then add it into the curry at the end so it soaks up all the flavour without breaking down. Firm tofu works best. Yum! Nic x
Lois says:
I tried this last night and it turned out delicious. Added chili flakes when serving so people can season to taste. Stress free and the best part is, less washing! Thank you.
Nicole says:
I’m so happy you enjoyed this, Lois. And, yep, I try to use as few dishes as possible in my recipes! Nic x
karolinarogers says:
Second time making this. Reminds my husband of his South African curry so made this today for us but also for my mother in law. She absolutely loved it! Full of flavour and when the chicken falls off the bone you know your winning! Banging curry!
karolinarogers says:
So simple to make. I used 4 chicken drumsticks and 4 chicken thighs. Was absolutely delicious!! Served with some basmati rice and a side salad! Lush!