Malaysian chicken curry

Malaysian chicken curry


16 people made this

About this recipe: 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.


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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