🇲🇾 Malaysia · Food
Malaysian Chicken Curry
By eatmundo · August 4, 2026
A rich and aromatic chicken curry that is a staple of every Malaysian household. It relies on a blend of toasted spices and creamy coconut milk to create a sauce that is deeply comforting and full of depth.
Ingredients
check them off as you prepareHow to Make It
- 1
Sauté the chopped onions, garlic, and curry leaves in vegetable oil until fragrant and slightly browned.
- 2
Stir in the curry powder and cook for 2 minutes to release the oils, adding a splash of water to prevent burning.
- 3
Add the chicken pieces and coat thoroughly in the spice mix, searing them for 5 minutes.
- 4
Add the cubed potatoes and pour in the coconut milk, stirring gently to combine everything.
- 5
Bring the curry to a boil, then immediately reduce the heat to a low simmer.
- 6
Cover the pot and cook for 30-40 minutes until the potatoes are tender and the chicken is cooked through.
- 7
Check the consistency; if too thin, simmer uncovered for an additional 5 minutes to thicken.
- 8
Taste and adjust the salt levels before turning off the heat.
- 9
Serve hot with roti canai or steamed rice, allowing the flavors to meld for a few minutes before eating.
Frequently Asked Questions
Can I use chicken breast?+
While breast works, chicken on the bone with skin is preferred as it adds significantly more flavor and richness to the sauce.
Why is the sauce gritty?+
If your curry powder wasn't cooked out enough in oil, it can taste raw or sandy. Ensure you fry it well in the beginning.
What is the best potato type?+
A starchy potato like a Yukon Gold or Russet works well as it helps thicken the curry sauce as it breaks down slightly.
Can I make this ahead of time?+
Yes, curry is famous for tasting even better the next day after the spices have had time to penetrate the meat.
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