It’s officially winter now in the United States, I am sure many people are bundling up at home and cooking, instead of out and about in the frigid cold weather. I am lucky that I am in Southern California where winter is mild, in fact, this year there is no real winter here. However, being an island girl from the forever tropical Penang island, Malaysia, I feel cold whenever the temperature dips below 60.
Warm Up with this Curry Chicken Recipe
Whenever I feel that I need to warm up, I make dishes that warms up my body, for example: soups, stews, one-pot meals such as Japanese hot pot, and curries. I especially love curries because they are so easy to make and I can just make a big pot and eat the whole day and I might still have some leftover the next day, which taste even better as the flavors develop overnight. Curries are so delicious, great with steamed rice, and heats up my body right away. Plus the smell of curries wafting through the kitchen is enough to set my stomach rumbling, and my mouth watering.
Easy Chicken Curry Recipe = Easy Ingredients
There are countless ways of making Malaysian-style chicken curries and there are various recipes: devil’s curry, chicken curry kapitan, Nyonya-style chicken curry, etc. However, this Malaysian chicken curry recipe is very easy chicken curry that you can make with easy-to-find ingredients. For curry powder, I always buy the curry powder packets from Malaysia, brands such as Baba’s meat curry powder or Alagappa curry powder (made in Penang). They are fantastic, cheap and you can use them for a long time.
Without further ado, this is my Malay-inspired easy chicken curry recipe. Make a big pot today and share it with your family and friends. Enjoy!
Rate the Recipe:
Based on 43 Review(s)
More Delicious Recipes:
Chicken Curry with Potatoes
Devil’s Curry
Chicken Curry
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Darrin
Hi, if I would like to add belacan into it, how much and when do I add in?
Rasa Malaysia
There shouldn’t be belacan in the chicken curry.
Rachel
I cooked the curry exactly based on the recipe. But the curry turns out pretty bland, could only taste the coconut. No curry flavour. Could it be that I added too much water? Or the curry powder differs from brand to brand?
Also, the curry din seem to simmer into the chicken. Should I have stir fry the chicken longer?
Jeremy
Hi,
Can I check how big is your cup used?
Rasa Malaysia
It’s an American measuing cup.
Lam Chong Tatt
Thanks a lot! Not i can taste the authentic taste of Malaysia curry chicken. Do you know how to make curry puff too? Do PM me~ thanks..
Wendy
Delicious! Just made it just then! Taste just like mum’s recipe! Love your work and thanks for sharing :)