Curry chicken Malaysia recipe: Quick & Easy Make

Ready to transform your kitchen into a Malaysian spice haven? This Curry chicken Malaysia recipe will have your taste buds dancing with joy! Don’t worry if you’re new to Malaysian cooking – we’ll walk through every step together, and trust me, your family will be asking for seconds (and thirds!).

Recipe Information:

• Preparation time: 20 minutes
• Cooking time: 35 minutes
• Total time: 55 minutes
• Serving: 4-6 people

Ingredients You’ll Need

For the Chicken:

• 1.5 kg (3.3 lbs) chicken – cut into medium pieces (thighs and drumsticks work best!)
• 1 tsp salt
• 1/2 tsp turmeric powder

For the Spice Paste:

• 8-10 dried chilies – soaked in warm water for 10 minutes
• 4 shallots – roughly chopped (about 100g)
• 4 garlic cloves
• 2-inch piece of fresh ginger (about 20g)
• 1-inch piece galangal (or extra ginger if you can’t find it)
• 2 lemongrass stalks – tender white parts only

For the Curry:

• 3 tbsp cooking oil (coconut oil adds extra flavor!)
• 2 tbsp curry powder – Malaysian brand, if possible
• 1 can (400ml) coconut milk
• 2 cups (500ml) water
• 2 tbsp tamarind paste (or 1 tbsp lime juice)
• 2 tbsp palm sugar (or brown sugar)
• 1 tsp salt (adjust to taste)
• 4-5 kaffir lime leaves – torn slightly
• 2 potatoes – cut into chunks (optional but oh-so-good!)

Tools and Equipment

You don’t need fancy gadgets for this! Here’s what’ll make your life easier:

• Food processor or blender – for that silky smooth spice paste
• Large heavy-bottomed pot – prevents burning (learned this the hard way!)
• Wooden spoon – for stirring without scratching
• Sharp knife and cutting board
• Measuring cups and spoons

Preparation: Getting Ready to Make

First things first – let’s get organized! This is where the magic starts:

1. Marinate your chicken with salt and turmeric. Let it sit for 15 minutes while you prep everything else.
2. Soak those dried chilies in warm water. They’ll soften up and blend beautifully.
3. Prep your aromatics – chop shallots, garlic, ginger, galangal, and lemongrass. Your kitchen will smell amazing already!
4. Make your spice paste by blending all paste ingredients until smooth. Add a splash of water if needed – we want it creamy, not chunky.

Step-by-Step Instructions

Step 1: Build Your Flavor Base

Heat oil in your pot over medium heat. Add the spice paste and cook for 8-10 minutes, stirring frequently. You’ll know it’s ready when the oil starts separating, and it smells incredible! (This is called “pecah minyak” in Malay – fancy, right?)

Step 2: Add the Curry Powder

Sprinkle in your curry powder and stir for 1-2 minutes. Don’t let it burn – lower the heat if it starts getting too dark. The science here? We’re toasting the spices to release their essential oils!

Step 3: Brown the Chicken

Add your marinated chicken pieces and stir well. Cook for 5-7 minutes until the chicken is sealed and coated with all those beautiful spices. There’s no need to cook through completely – we’re just starting!

Step 4: Create Your Curry Base

Pour in the coconut milk and water. Add tamarind paste, palm sugar, salt, and lime leaves. Bring to a gentle boil, then reduce heat and simmer.

Step 5: The Slow Magic

Let everything simmer for 20-25 minutes. If you’re adding potatoes, toss them in now! The curry should be bubbling gently – not aggressively boiling (we’re not making soup here!).

How to Know When It’s Done

Your curry is ready when:

• Chicken is fully cooked – no pink remains or a thermometer reads 165°F (that’s the safe temp for chicken!)
• The sauce has thickened nicely and coats the back of a spoon
• Oil glistens on the surface (that’s the good stuff!)
• Potatoes are fork-tender if you add them

Tips for Best Results

Want to elevate your curry game? Here are my tried-and-tested secrets:

• Toast your curry powder lightly in a dry pan before using it – it’s a game-changer!
• Use coconut cream (the thick part) from the top of the can for extra richness.
• Taste and adjust – more salt for depth, more sugar for balance, more tamarind for tang
• Let it rest for 10 minutes before serving. Flavors meld beautifully!

Tips for the Perfect Malaysian Curry Chicken

• Choose the right chicken parts – thighs and drumsticks stay juicy and absorb flavors better than breasts
• Don’t rush the spice paste – that 8-10 minute of cooking is crucial for deep flavor
• Fresh is best – use fresh galangal, lemongrass, and lime leaves if possible
• Make it ahead – this curry tastes even better the next day!

Common Mistakes to Avoid

Learn from my kitchen disasters so you don’t have to repeat them:

• Burning the spice paste – keep stirring and adjust heat as needed
• Adding coconut milk too quickly – it can curdle if the paste is too hot
• Oversalting early – you can always add more, but can’t take it back!
• Skipping the resting time – patience pays off in Flavor Town

Nutrition Facts (Per Serving)

• Calories: ~450
• Protein: 35g
• Carbohydrates: 12g
• Fat: 28g
• Fiber: 3g
• Sodium: 680mg

Note: Values approximate and may vary based on specific ingredients used

Conclusion

If you have a Malaysian curry recipe and it is delicious, then I am sure that you will like this one as well. Apart from the fact that it is delicious, you can also improve your health with this easy Malaysian curry recipe. So, chefs and all those who want to try out this fantastic recipe can kindly visit my blog for more recipes.