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You are here:Home  /  Recipes  /  Malaysian Recipes  /  Malaysian Chicken Curry

Malaysian Chicken Curry

May 5, 2018 61 Comments
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Malaysian Curry Chicken - delicious, great with steamed rice, and good for any occasion.

Easy Chicken Curry Recipe. DELICIOUS and can be made with easy-to-get ingredients at regular stores. Once you try this curry, you will want more | rasamalaysia.com

Malaysian Chicken Curry in bowl with curry chicken drumsticks, potatoes and onions.

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.

Easy curry chicken legs in serving bowl made using a Malaysian curry chicken recipe.

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.

Bowl of Malaysian chicken curry in stoneware bowl on textured placemat.

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.

Curry Chicken recipe using easy-to-find ingredients.

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!

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Click Here to Pin This Recipe Easy Chicken Curry Recipe. DELICIOUS and can be made with easy-to-get ingredients at regular stores. Once you try this curry, you will want more | rasamalaysia.com

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Malaysia Chicken Curry Recipe

Easy Chicken Curry Recipe. DELICIOUS and can be made with easy-to-get ingredients at regular stores. Once you try this curry, you will want more! 

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 363 kcal

Ingredients

  • 2 tablespoons oil
  • 1/2 onion diced
  • 1 oz curry powder for meat
  • 1 1/2 lbs chicken chopped into pieces
  • 3 cups water
  • 1 big tomato cut into wedges, optional
  • 2 small potatoes peeled and cut into wedges
  • 4 hard-boiled eggs optional
  • 1/2 cup coconut milk or 3/4 cup milk
  • Salt to taste

Instructions

  1. Add the oil to a big pot and heat it up until hot. Add the onions and stir-fry until aromatic before adding the curry powder. Do a few quick stirs until you smell the aroma, then add the chicken, stir to combine well, for about 1 minute. Add the water into the pot and bring it to boil. Lower the heat and add the tomatoes, potatoes and eggs. Cover the pot and let simmer for about 30-45 minutes, or until chicken becomes tender. Add the coconut milk and salt to taste and simmer for another 5 minutes or so. Dish out and serve immediately with steamed rice.
Nutrition Facts
Malaysia Chicken Curry Recipe
Amount Per Serving (6 g)
Calories 363 Calories from Fat 148
% Daily Value*
Total Fat 16.4g 25%
Saturated Fat 6.8g 34%
Cholesterol 196mg 65%
Sodium 123mg 5%
Total Carbohydrates 15g 5%
Dietary Fiber 3.9g 16%
Sugars 2.9g
Protein 38.9g 78%
* Percent Daily Values are based on a 2000 calorie diet.

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61 COMMENTS... read them below or add one

  1. Deanna

    January 16, 2014 at 11:07 AM

    Thank you for sharing ALL your great recipes!! Love your website

    Reply
    • Rasa Malaysia

      January 16, 2014 at 2:58 PM

      Thanks Deanna.

      Reply
    • Ana

      October 29, 2017 at 12:08 PM

      Love this recipe! Used this super fresh malaysian curry powder and it was super delicious :)

      Reply
  2. leshelle

    January 16, 2014 at 11:46 AM

    When do you add the coconut milk?

    Reply
  3. melissa p

    January 16, 2014 at 12:12 PM

    am i missing something or is thr step to add the coconut milk missing?

    Reply
  4. Verena

    January 16, 2014 at 12:58 PM

    Won’t the long cooking of the hard boiled eggs in the curry turn the eggs into rubber balls??

    Reply
    • Rasa Malaysia

      January 16, 2014 at 2:57 PM

      Up to you, I like the spices to get into my egg white so they are really tasty. And no, I don’t think they turn into rubber balls. If you don’t like it, you can add towards the end.

      Reply
      • Verena

        January 16, 2014 at 4:20 PM

        Thank you. Dinner sorted for tomorrow night :D

        Reply
    • Ryeblossom

      January 21, 2014 at 7:37 PM

      I just wanted to add that cooking eggs for a long time makes the yolk much smoother and almost creamy, and the white part actually becomes softer. It also doesn’t smell so bad.
      Try it!
      Either boil for 15 minutes, and then cook on low for few hours (overnight is also OK) in a covered pot; or boil for 2 hours on medium heat. Make sure you have enough water!
      It does change the color, but I don’t mind it.

      Reply
      • Rasa Malaysia

        January 21, 2014 at 11:05 PM

        I love eggs cooked for a long time, too, for example: Chinese tea leaf eggs and soy sauce eggs, where the flavors seep into the egg yolk. Yummy.

        Reply
  5. JudiB

    January 16, 2014 at 1:20 PM

    What happens to the hard boiled eggs during the last 30-45 minutes? Do they stay whole or fall apart? Thank you for all your great interesting recipes!!!

    Reply
    • Rasa Malaysia

      January 16, 2014 at 2:56 PM

      They stay whole. The key is to get the spices inside the white part of the eggs. :)

      Reply
  6. Karen

    January 16, 2014 at 2:15 PM

    Can you tell me when the coconut milk goes in? Would it be the same time as the water? This sounds amazing, and simple which is always good!

    Reply
    • Rasa Malaysia

      January 16, 2014 at 2:56 PM

      Put in towards the end to prevent the coconut milk to curdle.

      Reply
  7. Eriq

    January 16, 2014 at 2:23 PM

    Sounds so easy, since I’ve never had any good luck with making curry. But when do you add in the coconut milk / milk?

    Reply
  8. Chic

    January 16, 2014 at 2:28 PM

    Hi, I think you have forgotten to add in the coconut milk into your method description :)

    Reply
    • Rasa Malaysia

      January 16, 2014 at 2:55 PM

      Recipe updated.

      Reply
  9. visvanathan s.

    January 16, 2014 at 3:09 PM

    i read your column on Malaysian Chicken Curry with some interests, being as my beloved wife, Easwari, comes from Malaysia, herself, and likes to make Chicken Curry too….she, being a Tamil Indian Malaysian, prefers to make it in what she says is the South Indian tradition…and she’s been known to make some killer curries….(very good, i mean)….

    i was particularly moved to write to you, when i read that you, too, prefer the Indian style Curry powders for your dishes…Alagappa’s meat curry, or Baba’s style….Easwari particularly loves the Fish curry blend as well….especially as she is a big fan of fish….

    what do you think of Yeo’s version of packaged Malaysian Curry powder? how does it compare in your mind with the two Indian style varieties (which are indeed VERY flavourful)….

    my wife insists it’s just not as good as the two brands that you promoted above….but i wonder what your view is…

    thanks for all the work you put into this wonderful food blog…you are one of the sources i immediatly go to for all sorts of Asian foods, because you have so many varieties featured in your columns…i also appreciate your pointing out various kinds of sauces and so on that you like to use….i particularly love that Mizkan “soya” sauce…with the bonito…it’s great as a dip…as soup base, and for fried noodles…YUM…

    Reply
    • Rasa Malaysia

      January 16, 2014 at 3:46 PM

      Hi Visvanathan, thanks so much for your sweet and long comment. I love Indian-style chicken curry, I think no one makes better curries than southern Indian, in my opinion. This is a very easy curry recipe that everyone can enjoy but it’s very far from being the best of Indian curries. I love Alagappa because it’s from my hometown Penang. I am biased in the sense that all food-related from Penang is far superior than others, that’s because I love Penang and from Penang but I think many people would agree with me. I think Yeo’s is just bland. Mizkan Bonita sauce is soooo good, I am so happy that you love it, too. It’s a magical all-purpose sauce.

      Reply
      • penang mari

        May 7, 2014 at 9:02 PM

        All things food-related from Penang is far superior than others is an accurate statement — no contest whatsoever! Ho chiak!

        Reply
  10. visvanathan s.

    January 16, 2014 at 3:16 PM

    my wife, Easwair also prefers to put cinnamon stick, and a little star anise, as well as some mustard seeds and chili flakes into the hot oil before frying the onions…

    and being a very traditional girl, she ABHORS the idea of putting tomatoes into chicken curry….i on the other hand LOVE putting tomatoes into the chicken curry….the tomatoes add SUCH a delicious flavour to the gravy, and they just disappear into the sauce….(i make chicken curry myself at times…..we particularly love Vindaloo style, cause it’s nice and hot and flavourful…)

    Reply
    • Rasa Malaysia

      January 16, 2014 at 3:41 PM

      Yes we can put all sorts of spices into the chicken curry to make it even better but this is a very basic and simple ones. I love the tomatoes in the chicken curry too, it gives it a tang and less “creamy” taste.

      Reply
      • AT

        March 25, 2014 at 11:50 AM

        I have never heard or use to putting tomatoes into Chicken Curry.
        A no, no!

        Reply
        • Rasa Malaysia

          March 25, 2014 at 12:13 PM

          Tomato is optional, as stated in my recipe. In reality, tomatoes are heavily used in many authentic Indian chicken curries…they even use tomato paste in many of their curries. However, you can choose not to put tomatoes in your chicken curry, it’s a personal preference as there are basically endless ways / recipes of making curries. There is no right or wrong, but whatever that suits your palate.

          Reply
        • Brian

          June 23, 2014 at 1:13 PM

          Correction: you just heard about tomatoes in chicken curry. Why would anyone care if you think it’s a ‘no-no’

          Reply
  11. floyd robinson

    January 16, 2014 at 5:04 PM

    Hi good recipes . wish they were set up to be printer friendly

    Reply
    • Rasa Malaysia

      January 16, 2014 at 11:25 PM

      You can print the recipes easily. You just have to register an account and can print every recipe. :)

      Reply
  12. Hershey

    January 16, 2014 at 5:10 PM

    I heard there’s going to be a strong winter there! the term I read was polar chill?? take care!

    Reply
    • Rasa Malaysia

      January 16, 2014 at 11:26 PM

      Yeah, supposed to start next Tuesday, but will see how is it in SoCal.

      Reply
  13. Judy

    January 16, 2014 at 5:44 PM

    Hi. I have a question about the hard boiled eggs. Do you hard boil them in the stew or hard boil them, shell them and then put them into the stew.
    Thank you. :-)

    Reply
    • Rasa Malaysia

      January 16, 2014 at 11:24 PM

      Hard-boiled first and then add in the curry.

      Reply
  14. dena

    January 16, 2014 at 6:12 PM

    Is 1 oz. of curry powder correct? It seems like a massive amount. Otherwise, the dish reminds me of the stew-like chicken dish I used to order at malaysian restaurant near where I worked years ago.

    Reply
    • Rasa Malaysia

      January 16, 2014 at 11:23 PM

      25 g is slightly less than 1 oz but I rounded it up.

      Reply
  15. Jan Kleff

    January 17, 2014 at 4:49 AM

    Hi Bee, thanks for all the nice recipes from Malaysia.
    I am Singaporean and staying in Germany. Thank God there are lots of
    Asian shops where i am staying. I cook ofen asian food, most of all
    i love Indian and Malay food. If you have some Malay kueh recipes do
    share with us. Bye

    jan kleff

    Reply
  16. newkiwi

    January 18, 2014 at 6:54 AM

    Is there a way to minimize or even eliminate the photo of the finished dish? Often, when I print a recipe, the title and photo take up more than half of a printed page(!). Even a short recipe ends up being two printed pages. It’s totally unnecessary and a waste of paper. P.S. My husband and I very much enjoy your recipes!

    Reply
    • Rasa Malaysia

      January 18, 2014 at 9:45 AM

      Hi Newkiwi, there are many readers who want me to put the picture of the finished dish on the recipe page because they are not familiar with the dish. However, thanks for your suggestion, in my new design, I will have one option to print without pictures.

      Reply
  17. Arthur in the Garden!

    January 18, 2014 at 3:33 PM

    Yummy! I love curry chicken!

    Reply
  18. Yvette

    January 25, 2014 at 11:53 PM

    If I wish to cook half a chicken, do I half the ingredients listed ?

    Reply
    • Rasa Malaysia

      January 26, 2014 at 10:01 AM

      Yes, you can do that.

      Reply
  19. Jason

    February 13, 2014 at 4:39 PM

    Hi, what type of potatoes do you use for the curry chicken? e.g. Idaho, Russet, etc

    Reply
    • Rasa Malaysia

      February 13, 2014 at 6:50 PM

      Doesn’t matter. I use Yukon Gold.

      Reply
  20. Surkhab

    March 26, 2014 at 8:21 AM

    A fantastic recipe and very easy to make. :)

    Reply
  21. Iris

    April 10, 2014 at 7:38 AM

    Thanks so much for this recipe! I can’t wait to make dinner tonight :) One question though, do you suggest canned coconut milk (with thicker consistency) or the boxed type sold next to soy milk (thinner consistency)?

    Reply
    • Rasa Malaysia

      April 10, 2014 at 7:36 PM

      Either is fine but I like the thicker ones.

      Reply
  22. laly

    April 14, 2014 at 10:09 PM

    chicken is the one which every one loves.thanks……

    Reply
  23. Sophie

    May 21, 2014 at 6:04 PM

    Hi, thank you for the recipe. I followed this recipe today. Simple yet delicious!

    Reply
  24. Kelvin

    June 7, 2014 at 10:06 AM

    Hi there! Is there any alternative brands of curry powder you have tried that I could get in the grocery store in US?

    Reply
    • Rasa Malaysia

      June 7, 2014 at 6:20 PM

      You can use other brand curry powder, made in Malaysia.

      Reply
      • Kelvin

        July 9, 2014 at 8:40 PM

        Thanks! Another question, do I add the curry powder onto the stir-fried onions (before I add the chicken)? Or should I season the chicken with the curry powder?

        Reply
  25. Ashley

    September 29, 2014 at 9:38 AM

    What vegetables would you serve with this?

    Reply
    • Rasa Malaysia

      September 30, 2014 at 8:02 AM

      https://rasamalaysia.com/garlic-bok-choy/

      Reply
  26. Darrin

    October 18, 2014 at 7:54 AM

    Hi, if I would like to add belacan into it, how much and when do I add in?

    Reply
    • Rasa Malaysia

      October 18, 2014 at 8:02 AM

      There shouldn’t be belacan in the chicken curry.

      Reply
  27. Rachel

    March 10, 2015 at 8:13 AM

    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?

    Reply
  28. Jeremy

    March 10, 2015 at 8:25 AM

    Hi,

    Can I check how big is your cup used?

    Reply
    • Rasa Malaysia

      March 10, 2015 at 11:49 AM

      It’s an American measuing cup.

      Reply
  29. Lam Chong Tatt

    January 13, 2017 at 5:20 PM

    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..

    Reply
  30. Wendy

    March 25, 2017 at 11:01 PM

    Delicious! Just made it just then! Taste just like mum’s recipe! Love your work and thanks for sharing :)

    Reply
  31. Ramkumar Jayaram

    April 29, 2018 at 12:12 AM

    Nice to know a fellow Penang citizen producing Malaysian food from SC Do agree the best curry powder comes from Penang lately I tried Penang curried noodles Spicy but scrumptious Jay

    Reply
  32. FoodYouShouldTry

    September 23, 2018 at 2:33 AM

    I love this recipe. Like i love malaysian cuisine. One of the best in the world. If not the best? Hope to go to Malaysian some time again…

    Reply
    • Rasa Malaysia

      September 23, 2018 at 10:05 AM

      I agree!

      Reply

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