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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.
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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!
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.
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Malaysian Chicken Curry
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
- 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
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Delicious! Just made it just then! Taste just like mum’s recipe! Love your work and thanks for sharing :)
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..
Hi,
Can I check how big is your cup used?
It’s an American measuing cup.
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?
Hi, if I would like to add belacan into it, how much and when do I add in?
There shouldn’t be belacan in the chicken curry.
What vegetables would you serve with this?
https://rasamalaysia.com/garlic-bok-choy/
Hi there! Is there any alternative brands of curry powder you have tried that I could get in the grocery store in US?
You can use other brand curry powder, made in Malaysia.
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?
He mentions it in his recipe…
Hi, thank you for the recipe. I followed this recipe today. Simple yet delicious!
chicken is the one which every one loves.thanks……
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)?
Either is fine but I like the thicker ones.