Malaysian Coconut Chicken Curry

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A fragrant Malaysian-style chicken curry simmered in rich coconut milk with lemongrass, galangal, curry leaves, and warming whole spices. Deeply savory with a gentle heat, it is comforting everyday food across Malaysian homes and mamak stalls alike. Best served with steamed jasmine rice, roti canai, or crusty bread.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 38 gFat
• 19 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 5 gSugar
• 42 gProtein
• 720 mgSodium
• 950 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the spice paste

• 6 large shallots, peeled and roughly chopped
• 4 cloves garlic, peeled
• 1.5 inch piece fresh ginger, peeled and sliced
• 1 inch piece galangal, peeled and sliced
• 2 stalks lemongrass, white part only, thinly sliced
• 2.5 tablespoons Malaysian curry powder
• 1 teaspoon ground turmeric
• 2 dried red chilies, soaked in warm water for 10 minutes, drained
• 1 tablespoon water

For the curry

• 2 tablespoons vegetable oil
• 1 cinnamon stick (about 2 inches)
• 2 star anise
• 3 green cardamom pods, lightly crushed
• 10 fresh curry leaves
• 1.2 kg bone-in chicken thighs and drumsticks, skin removed, patted dry
• 1 medium potato (about 200 g), peeled and cut into 3 cm chunks
• 1 ripe tomato, quartered
• 400 ml full-fat coconut milk
• 200 ml water
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar or brown sugar
• 1 teaspoon fine sea salt, plus more to taste
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro, to garnish
• 1 red chili, thinly sliced, to garnish

Directions

1. Combine shallots, garlic, ginger, galangal, lemongrass, curry powder, turmeric, soaked dried chilies, and 1 tablespoon of water in a blender or food processor. Blend to a smooth, thick paste, scraping down the sides as needed.
2. Heat the vegetable oil in a large heavy pot or Dutch oven over medium heat. Add the cinnamon stick, star anise, and cardamom pods and fry for about 30 seconds until fragrant and slightly darkened.
3. Add the spice paste and curry leaves to the pot. Cook, stirring almost constantly, for 5 to 7 minutes until the paste thickens, darkens to a deeper reddish-brown, and the oil begins to separate at the edges.
4. Add the chicken pieces and potato chunks and stir well to coat in the spice paste. Cook for about 5 minutes, turning the pieces, until the chicken turns opaque on the outside.
5. Pour in the coconut milk and water, then add the tomato, fish sauce, palm sugar, and salt. Stir to combine, scraping up any browned bits from the bottom of the pot, and bring to a gentle boil.
6. Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes, stirring occasionally, until the chicken is cooked through and the potato is fork-tender.
7. Uncover and simmer for a further 5 minutes if you want a slightly thicker gravy. Taste and adjust with more salt, fish sauce, or a small pinch of sugar to balance the flavors.
8. Remove from the heat and stir in the lime juice. Transfer to a serving bowl, garnish with chopped cilantro and sliced red chili, and serve hot.
9. Serve with steamed jasmine rice, coconut rice, or warm roti canai for soaking up the gravy.

Cook’s Notes

• Bone-in, skinless chicken gives the richest flavor and most tender texture; boneless thighs work but reduce the covered simmer time to about 15 minutes.
• Malaysian curry powder blends vary in heat and color; brands like Baba's are classic. For extra heat, add one fresh red chili to the paste, and for deeper color, add 1 teaspoon of sweet paprika.
• The curry tastes even better the next day once the spices have melded. Cool completely, refrigerate, and reheat gently over low heat with a small splash of water or coconut milk.
• If galangal is hard to find, substitute with an extra inch of fresh ginger plus a squeeze of lime to mimic its bright, piney note.
• For a more authentic mamak-style finish, finish with a small handful of fresh Thai basil leaves instead of cilantro and a wedge of lime on the side.

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