Malaysian Chicken Curry Recipe – Potatoes & Coconut Milk

Last Updated on 3 months by Neha Deshmukh

Malaysian Chicken Curry Recipe – Potatoes & Coconut Milk

Introduction

Oh, curry. Is there anything more comforting? This Malaysian Chicken Curry is a dish I absolutely adore – it’s fragrant, creamy, and packed with flavour. I first made this when I was craving something a little different from my usual Indian curries, and honestly, it’s become a regular in my kitchen. The combination of spices, coconut milk, and tender chicken is just chef’s kiss. It’s a bit of a process, but trust me, the end result is so worth it!

Why You’ll Love This Recipe

This isn’t your average curry. It’s a beautiful blend of Malaysian flavours, offering a unique twist on a classic comfort food. You’ll love the depth of flavour from the homemade curry paste, the creaminess of the coconut milk, and the satisfying heartiness of the potatoes. Plus, it’s a fantastic way to impress your friends and family with something a little special.

Ingredients

Here’s what you’ll need to create this delicious Malaysian Chicken Curry:

• 8 chicken thighs
• 2 inch cinnamon bark
• 1 star anise
• 2 potatoes
• 1 lemongrass stalk
• 5 sprigs fresh curry leaves
• 2 tbsp fish sauce
• 2 cups coconut milk
• 4 tbsp neutral oil (plus 3 tbsp for the paste)
• 3 shallots
• 4 garlic cloves
• 2 inch ginger root
• 5 tbsp Malaysian curry powder
• 0-2 tsp Kashmiri chili powder

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Malaysian Curry Powder Blend: This is key! It’s different from Indian curry powder, leaning more towards lemongrass and galangal notes.
• Kashmiri Chili Powder – Heat Level & Color: This adds a beautiful red colour and mild heat. Feel free to adjust the amount to your liking – I usually go for about 1 tsp for a gentle warmth.
• Coconut Milk – Full Fat vs. Light: Full-fat coconut milk is highly recommended for the richest, creamiest curry. Light coconut milk will work in a pinch, but the flavour won’t be quite as intense.
• Lemongrass & Curry Leaves – Fresh vs. Dried: Fresh is always best for both! If you can’t find fresh, you can use dried, but use about 1 tbsp of dried lemongrass and 1 tsp of dried curry leaves.
• Potatoes: I prefer using Yukon Gold or Maris Piper potatoes as they hold their shape well during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Curry Paste: First, we’re building the flavour base. In a blender, combine the shallots, garlic, ginger, Malaysian curry powder, Kashmiri chili powder, and 3 tbsp of oil with a splash of water. Blend until it’s a super smooth paste. This is important – a smooth paste ensures a lovely, even flavour throughout the curry.
2. Parboil the Potatoes: While the paste is blending, peel and boil the potatoes in salted water until they’re almost tender. You want them to still have a bit of bite. Reserve about 1 cup of the starchy cooking water – we’ll need that later!
3. Sauté the Aromatics: Heat 4 tbsp of oil in a large, heavy-bottomed pot over medium heat. Add the cinnamon and star anise and sauté for about 15-20 seconds, until fragrant.
4. Fry the Curry Paste: Add the curry paste to the pot and fry for about 10 minutes, stirring occasionally. You’ll know it’s ready when the oil starts to separate from the paste – this is a sign that the flavours are developing beautifully.
5. Brown the Chicken: Add the chicken thighs to the pot and stir to coat them in the curry paste. Cook for about 2 minutes, just to get a little colour on them.
6. Deglaze the Pot: Pour in about ½ cup of the reserved potato water and scrape the bottom of the pot to loosen any browned bits. This is where all the flavour is hiding!
7. Simmer with Coconut Milk & Seasonings: Add the coconut milk, fish sauce, curry leaves, and lemongrass stalk to the pot. Bring to a simmer, then cover and cook for about 20 minutes, or until the chicken is almost tender.
8. Add Potatoes & Finish Cooking: Add the par-cooked potatoes to the curry and simmer uncovered for another 10-15 minutes, or until the chicken is cooked through and the potatoes are tender.

Expert Tips

A few little secrets to make this curry truly shine:

• Achieving the Perfect Curry Paste Consistency: Add water a tablespoon at a time while blending the paste. You want it to be smooth enough to easily stir into the oil, but not too watery.
• Deglazing the Pot for Maximum Flavor: Don’t skip this step! Those browned bits on the bottom of the pot are packed with flavour.
• Ensuring Chicken is Tender & Juicy: Don’t overcook the chicken! It should be cooked through, but still tender and juicy.
• Balancing the Spice Levels: Taste as you go and adjust the Kashmiri chili powder to your liking.
• Using the Right Type of Potatoes: Waxy potatoes like Yukon Gold or Maris Piper hold their shape better than floury potatoes.

Variations

Let’s get creative!

• Vegan Malaysian Chicken Curry: Swap the chicken for firm tofu or chickpeas. Use soy sauce or a vegan fish sauce substitute.
• Gluten-Free Malaysian Chicken Curry: This recipe is naturally gluten-free! Just double-check your curry powder and fish sauce to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments (Mild, Medium, Hot): Reduce or omit the Kashmiri chili powder for a milder curry. Add a pinch of cayenne pepper or a chopped chili for extra heat.
• Festival Adaptations (e.g., Hari Raya): This curry is often served during Hari Raya Aidilfitri. You can add a few extra spices like cloves and cardamom for a more festive flavour.
• Adding Vegetables (e.g., Eggplant, Spinach): Feel free to add some chopped eggplant or spinach during the last 10 minutes of cooking.

Serving Suggestions

Time to enjoy!

• Accompaniments (Jasmine Rice, Roti Canai, Naan): This curry is amazing served with fluffy jasmine rice, flaky roti canai, or warm naan bread.
• Side Dishes (Papadums, Pickles, Raita): A side of crispy papadums, tangy pickles, and cooling raita will complete the meal.
• Drink Pairings: A refreshing glass of iced tea or a light beer pairs perfectly with this curry.

Storage Instructions

• Refrigerating Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing for Later: This curry freezes beautifully! Store in an airtight container for up to 2 months.
• Reheating Instructions: Reheat gently on the stovetop or in the microwave.

FAQs

• What is the difference between Malaysian and Indian curry? Malaysian curries often incorporate lemongrass, galangal, and coconut milk more prominently than Indian curries, resulting in a brighter, more fragrant flavour.
• Can I use store-bought curry paste for this recipe? While you can, the flavour won’t be as complex or fresh. Making your own paste is highly recommended!
• What can I substitute for fish sauce? Soy sauce or a vegetarian fish sauce substitute will work well.
• How can I make this curry less spicy? Reduce or omit the Kashmiri chili powder.
• What type of potatoes work best in this curry? Yukon Gold or Maris Piper potatoes are ideal.
• Can I make this curry ahead of time? Yes! The flavours actually develop even more overnight.
• How do I know when the chicken is fully cooked? The chicken should be cooked through and no longer pink inside. Use a meat thermometer to ensure it reaches an internal temperature of 74°C (165°F).