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Chicken Curry


4 people


40 minutes


Easy and the best recipe for chicken curry with tender chicken, spices and coconut milk in rich and spicy curry sauce. This curry chicken recipe is delicious and best served with steamed rice.


– 2 tablespoons cooking oil – 1 1/2 lbs. (0.6 kg) boneless chicken thighs and/or breasts, cut into pieces – 2 lemongrass white part only, cut into 4-inch lengths, pounded – 6-8 pieces kaffir lime leaves – 1 cup coconut milk – 1 tablespoon lime juice – salt to taste Spice Paste: – 1 1/2 inches galangal – 1/2 lb. (0.2 kg) fresh red chilies, seeded and sliced – 5 shallots, peeled and sliced – 1 inch (2 cm) ginger, peeled and sliced – 6 candle nuts – 1/2 inch (1cm) fresh turmeric, peeled and sliced – 1/4 teaspoon belacan (shrimp paste)

Step 1

Blend all the Spice Paste ingredients to a very fine paste.

Step 2

Heat up the cooking oil in a wok and stir-fry the paste until aromatic or a thin layer of oil rises to the top. Add the chicken, lemongrass and kaffir lime leaves.

Step 3

Keep stirring and cooking until the chicken is almost cooked. Add the coconut milk, simmer for 15-20 minutes, over low heat. Add the lime juice and salt. Serve hot with steamed rice.

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