Malaysian chicken curry

    45 min

    This is the Malaysian version of Indian chicken curry, which uses coconut milk. It can be substituted with yoghurt or low-fat milk, but the taste won't be the same.

    31 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 (1cm) piece cinnamon stick
    • 1 whole cardamom pod
    • 1/2 star anise pod
    • 3 whole cloves
    • 2 teaspoons chopped fresh curry leaves
    • 1 tablespoon chopped shallot
    • 4 cloves garlic, chopped
    • 1 slice fresh root ginger, chopped
    • 4 tablespoons curry paste
    • 125ml coconut milk
    • 500ml water
    • 1.3kg skinless, boneless chicken breast fillets - cubed
    • 2 tablespoons tamarind juice
    • salt to taste

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Heat oil in a large, deep frying pan over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallot, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, stirring constantly.
    2. Pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes. Serve with steamed rice.

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    Reviews in English (11)


    This is the authentic way to make Malaysian chicken curry!  -  22 Nov 2000  (Review from Allrecipes US | Canada)


    This was great & easy as. I did make some changes using what I did have though. Left out Anise pod, tamarind & curry leaves as don't have. Used regular brown onion instead of shallots. Used garlic & ginger out of jars cos that's what I did have. Only used 1 tblspn curry paste to experiment with flavour. Depends on your paste I expect but 4 would have been unbearable. So test it first. Didn't use as much water but did add some cornstarch to thicken. It was really good though & will definitely make again!  -  05 Oct 2006  (Review from Allrecipes US | Canada)


    The two cups of water makes the sauce watery. Use much less if you want a thicker sauce.  -  09 Sep 2001  (Review from Allrecipes US | Canada)