This article presents a delightful recipe for Malaysian curry chicken, a dish that has garnered immense popularity in my restaurant over the years. Our customers frequently request this flavorful curry, and although we’ve never shared the recipe before, I’m excited to unveil it today because it’s simply too delicious to keep to myself.
Note: This post may contain affiliate links. Please read my privacy policy for more information. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.
🛒 Ingredients Needed for Malaysian Curry Chicken
- Chicken: This recipe is best with chicken thighs, which are flavorful and tender. While you can use other parts, chicken thighs provide the best results due to their higher fat content and bone-in cooking method, which enhances the flavor.
- Marinate: Marinate the chicken with cornstarch and light soy sauce. Although this technique may not be traditional, it significantly enhances the flavor. Allow the chicken to marinate for at least half a day.
- Curry Paste: Blend chopped onion, red chili, and ginger with vegetable oil to create a smooth curry paste. No water is needed, as the oil serves as the blending medium.
- Lemongrass: You can finely chop lemongrass to blend with the curry paste or bash it and add it to the gravy for flavor.
- Potatoes: Cut potatoes into pieces slightly over one inch long. Soak them in water if not used immediately to prevent oxidation.
- Curry Powder & Seasonings: Use store-bought Malaysian curry powder, along with chili powder, salt, sugar, and coconut cream. For a unique flavor, you can mix store-bought and homemade curry powder, but for convenience, store-bought is recommended.
- Coconut Cream: Use fresh coconut cream for the best flavor, but boxed or canned versions work too. Ensure it’s meant for cooking, not drinking.
👉 How to Cook Malaysian Curry Chicken?
Follow these step-by-step instructions to prepare Malaysian-style chicken curry:
- Clean the chicken, leaving the skin and bone intact, and cut it into large chunks. Pat dry and marinate with light soy sauce and cornstarch for at least half a day.
- Blend the chili, ginger, and onion with vegetable oil until smooth.
- Cut the potatoes into large wedges and deep-fry both the potatoes and chicken until golden brown. Set aside.
- In a wok, cook the blended curry paste over medium heat until it reduces and becomes dry. Add curry powder, chili powder, and lemongrass, then enough water to form a paste.
- Season the curry gravy with salt and sugar. Return the fried chicken to the wok, mixing well with the gravy, and add curry leaves and lemongrass. Add the fried potatoes halfway through cooking.
- Finally, add the coconut cream and simmer until the gravy reaches your desired consistency.
- Check the seasoning and ensure the chicken is fully cooked before serving.
💡 Tips and Notes for the Best Curry
- Deep-fry the chicken and potatoes for enhanced flavor. This step helps retain moisture in the chicken while giving the potatoes a crispy texture.
- No additional oil is needed besides what’s used for blending the paste, as the blended curry paste contains sufficient oil.
- Prepare lemongrass by removing the green section and outer layers, then bash it to release its flavor into the gravy.
🆒 How to Store Curry Chicken?
Store Malaysian curry chicken in an airtight container in the refrigerator for up to two days. For longer storage, freeze it in a freezer-safe container for up to two weeks. Note that cooked potatoes do not freeze well, so add them only when reheating the curry.
📜 Related Recipes You Might Enjoy
- Nasi Lemak: A staple Malaysian dish featuring coconut cream-flavored rice, perfect for any meal of the day.
- Rendang Tok: A flavorful beef stew cooked with Malaysian spices, ideal with plain rice or noodles.
- Nasi Goreng: A delicious fried rice dish that combines traditional Chinese stir-fry techniques with Malaysian spices.
