Entree - Malaysian Chicken Curry recipes

Author: Ronnie Pratt  

Ingredients like fresh coconut milk, spices, and curry leaves give this curry a flavourful aromatic and thick texture. This curry mainly made from fresh coconut milk, spices, and curry leaves.

Malaysian Chicken Curry

Malaysian Chicken Curry
Here’s a gentle primer into the world of pecah minyak, or splitting the sauce, in the form of my easy Malaysian chicken curry recipe with lemongrass and chiles.
Provided by: Jun
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Malaysian
Number of ingredients: 17
  • 6 shallots
  • 8 garlic cloves
  • 1 stalk lemongrass
  • 1 (2-inch) piece ginger
  • 5 dried red chiles
  • 2 Thai red chiles, for extra spice (optional)
  • 5 tablespoons oil
  • 5 tablespoons Malaysian curry powder (usually labelled \"meat curry powder\"), I use Baba\'s or Alagappa\'s
  • 1/2 teaspoon chile powder, plus more to taste
  • 1 teaspoon kosher salt
  • 1 cinnamon stick
  • 2 star anise
  • 10 to 15 curry leaves
  • 2 1/2 pounds bone-in chicken thighs and drumsticks
  • 4 cups water, or enough to cover chicken
  • 3 medium potatoes, peeled and quartered
  • 1 1/2 cups coconut milk
How to cook:
  1. In a food processor, blend the shallots, garlic, lemongrass, ginger, and both chiles until they form a smooth paste. (Alternatively, you can take the more traditional, and more laborious, route—pounding it with a mortar and pestle until smooth.)
  2. Heat up the oil in a deep pot or wok set over medium heat. Add the blended paste and stir-fry until it turns fragrant and intensifies in color. This should take 6 to 8 minutes.
  3. Then, add the curry powder, chile powder, and salt, frying for another 3 to 5 minutes, or until the spice paste starts to glisten and split and you can see an oily film separate from the paste itself. This is the “pecah minyak” stage. (If your paste is cooking too quickly and starts to burn, add a teaspoon or two of water.)
  4. When the spice paste has reached the “pecah minyak” stage, add the cinnamon stick, star anise, curry leaves, and chicken. Mix and continue frying for 3 to 5 minutes, until the chicken is evenly coated in the curry paste. Then, pour water into the pot until the pieces of chicken are just covered. Cover the pot with a lid and let it simmer for 10 minutes. Add the potatoes, and simmer for another 25 to 30 minutes, until both the chicken and potatoes are cooked through.
  5. Finally, pour in the coconut milk. Give it a quick stir, and let the curry simmer for another 2 to 3 minutes. Taste the curry, adding more salt at this stage if necessary.
  6. The curry is best served hot. It’s especially great with steamed white rice along with other Asian sides, or with Malaysian breads like roti canai or roti jala.
Notes: Malaysian Chicken Curry, Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise,

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Malaysian Chicken Curry

Malaysian Chicken Curry
Malaysian Curry Chicken or Kari Ayam with Roti Canai is one of the most popular main courses found in Malaysia. Ingredients like fresh coconut milk, spices, and curry leaves give this curry a flavourful aromatic and thick texture. It goes excellent with Roti Canai or Parota. Malaysian chicken curry can be cooked with or without Potato. When served along with Roti Canai or Rice is a perfect combination. This curry mainly made from fresh coconut milk, spices, and curry leaves. The chicken is then cooked in this rich coconut gravy. This curry is so vibrant and delicious that you definitely won't resist. Add in more Curry leaves to enhance the flavor.
Provided by: Satyam's Kitchen
Total time: 80 minutes
Cook time: 45 minutes
Prep time: 35 minutes
Yields: 2 servings
Number of ingredients: 17
  • 400 g Chicken
  • 3 tbsp Curry Powder
  • 1 tbsp Light Soy Sauce
  • 5 Dry Chillies
  • 3 Candlenuts
  • 4 Garlic Cloves
  • 3 Shallots
  • 1 inch Ginger
  • 3 tbsp Oil
  • 1 cup Water
  • 2 Boiled Potatoes
  • 1 Lemongrass Stalk
  • 1 Onion, Diced
  • 10 Curry Leaves
  • 300 ml Coconut Milk
  • 1 tsp Sugar
  • Salt as per taste
  • Calories: 1207 calories
  • Carbohydrate: 65.7 grams
  • Cholesterol: 154 milligrams
  • Fat: 77.3 grams
  • Fiber: 15.4 grams
  • Protein: 71.2 grams
  • Saturated Fat: 37.8 grams
  • Sodium: 2503 milligrams
  • Sugar: 11.8 grams
How to cook:
  1. Marinate 400 grams of chicken with 1 tbsp of Malaysian curry powder and 1 tbsp of light soy sauce for 15 minutes.
  2. Soak 5 dry red chilies for 15 minutes.
  3. Blend 3 shallots, 4 garlic cloves, 1-inch ginger, 4 macadamia nuts (used as a substitute to 3 candlenuts) and soaked dry red chilies with 2 tbsp of Malaysian curry powder.
  4. Heat 3 tbsp of oil over medium flame. Add blended curry paste and cook till the raw smell goes away.
  5. Add chicken and coat all the chicken pieces well. Add 1 cup of water and cook over high flame till it comes to a boil.
  6. Add 2 boiled potatoes, 1 onion, 1 lemongrass stalk, and 10-15 curry leaves. Once it boils, lower the heat and allow it to simmer for 20 minutes.
  7. Add 1 cup of coconut milk and cook for another 5 mins. Add salt and sugar to taste. Give one final mix.
  8. Serve with bread or rice.
Notes: Malaysian Chicken Curry Recipe, How to make Malaysian chicken curry · In a large pot set over medium heat, add oil, shallot, garlic and ginger. Followed by Curry Powder Mixture.

Cape Malay Chicken Curry

Cape Malay Chicken Curry
This one pot Cape Malay Chicken Curry will tickle your tastebuds with a unique mix of spices. It's traditionally eaten without utensils (use your hands - it's fun!)
Provided by: jzmcbride
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: African Cape Malay
Number of ingredients: 12
  • 2 onions, thinly sliced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced garlic (about 2 cloves)
  • 2 medium potatoes, skin on, large diced (see notes)
  • 2 – 3 lbs of chicken pieces (see notes)
  • 1 tomato, diced (or substitute 1 tablespoon tomato paste)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 2 teaspoons masala (see notes)
  • 1 – 2 cups of water or chicken stock. I used my chicken bone broth which I always meal prep and keep in the freezer.
  • Serving Size: 1.5 cups
  • Calories: 281 calories
  • Sugar: 4.2 g
  • Sodium: 182.6 mg
  • Fat: 5.1 g
  • Saturated Fat: 1.1 g
  • Trans Fat: 0 g
  • Carbohydrate: 19.5 g
  • Fiber: 3.4 g
  • Protein: 37.7 g
  • Cholesterol: 112.1 mg
How to cook:
  1. In a large dutch oven or stock pot over medium heat, add onions and cook them until they are golden brown. You do not need to add any oil although feel free to add a spash of olive oil if they are sticking.
  2. Add fresh chopped tomato or tomato paste and mix well for 2-3 minutes.
  3. Add garlic, ginger and all of the spices and stir well.
  4. Add chicken and potatoes.
  5. Add water or chicken stock to just cover half way.
  6. Cover the pot and simmer for 45 – 60 minutes until the chicken is fully cooked and the potatoes are soft.
  7. To thicken the mixture, you can mash a few of the potatoes and/or remove the lid of the pot for a few minutes.
Notes: The BEST Malaysian Chicken Curry (Kari Ayam Resipi), Missing: authentic | Must include:

Malaysian Chicken Curry

Malaysian Chicken Curry
Malaysian Chicken Curry. Flavourful, savoury and totally satisfying. This authentic Malaysian curry is perfect for dinner and serves well as leftovers for lunch.
Provided by: christieathome
Total time: 50 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: asian,malaysian
Number of ingredients: 22
  • 7-8 boneless skinless chicken thighs (sliced into large bite size pieces)
  • 1 shallot (finely minced)
  • 1 inch ginger (minced)
  • 2 tbsp garlic (minced)
  • 1 red bell pepper (diced)
  • 1.5 cups snap peas
  • 1 stalk green onion (sliced into 1 inch pieces)
  • 2 potatoes (medium sized, peeled and quartered)
  • 4 cups chicken stock
  • 1 coconut milk (canned, whole fat)
  • 2 tbsp avocado oil
  • 2 bay leaves
  • 2 tsp salt
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1 tsp fennel seeds
  • 1 tsp turmeric powder
  • 1 tsp cinnamon powder
  • 1/2 tsp ground nutmeg
  • 1/2 tsp black pepper
  • 6 cloves
  • 2 star anise
  • Calories: 713 kcal
  • Carbohydrate: 37 g
  • Protein: 43 g
  • Fat: 44 g
  • Saturated Fat: 11 g
  • Trans Fat: 1 g
  • Cholesterol: 201 mg
  • Sodium: 1679 mg
  • Fiber: 6 g
  • Sugar: 8 g
  • Serving Size: 1 serving
How to cook:
  1. In a large pot set over medium heat, add oil, shallot, garlic and ginger. Followed by Curry Powder Mixture. Stir to fry until everything is combined well.
  2. Add sliced chicken and mix in with spices. Allow this to cook for 1 minute.
  3. Pour in chicken stock, followed by bell peppers, snap peas, potatoes and bay leaves. Stir into broth. Cover and boil for 3 minutes.
  4. Stir in coconut milk. Bring this to a boil and then reduce to a rolling simmer. Simmer for 30-35 minutes until the sauce has reduced by half and is thick.
  5. Toss in green onions and mix. Serve with rice and enjoy!
Notes: Gordon Ramsay's Malaysian Chicken Curry Recipe, Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk,
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