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5 Secrets to 20 Minute Dinners!
Tips, tricks, and recipes for dinner in a hurry!
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, Cantonese beef stew stew, one-pot meals such as Japanese Nabe (Yosenabe) 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 such as devil’s curry and chicken curry kapitan.
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!
How Many Calories per Serving?
This recipe is only 288 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Malaysian Chicken Curry
Ingredients
- 2 tablespoons oil
- 1/2 onion (diced)
- 1 oz (30g) curry powder for meat
- 1 1/2 lbs (750g) 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
- 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
A fantastic recipe and very easy to make. :)
Hi, what type of potatoes do you use for the curry chicken? e.g. Idaho, Russet, etc
Doesn’t matter. I use Yukon Gold.
If I wish to cook half a chicken, do I half the ingredients listed ?
Yes, you can do that.
Yummy! I love curry chicken!
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!
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.
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
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.
25 g is slightly less than 1 oz but I rounded it up.
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. :-)
Hard-boiled first and then add in the curry.
I heard there’s going to be a strong winter there! the term I read was polar chill?? take care!
Yeah, supposed to start next Tuesday, but will see how is it in SoCal.
Hi good recipes . wish they were set up to be printer friendly
You can print the recipes easily. You just have to register an account and can print every recipe. :)