Malaysia Coconut Chicken Curry

Mac

Servings

4

Prep Time

15 minutes

Cook Time

45 minutes

Cuisine

Asia

Indulge in the rich, aromatic flavours of Malaysia with a homemade Chicken Curry using the Malay Satay Spice blend. This recipe brings the essence of Malaysian cuisine into your kitchen—infused with lemongrass, chili, turmeric, and other classic spices. This curry is not only a celebration of flavours but also of cultures, perfect for a family dinner or a special occasion with friends.

Malaysia Coconut Chicken Curry

Ingredients

  • Malay Satay Spice Blend: 2 teaspoons
  • Chicken Thighs (boneless and skinless): 1 kg, cut into bite-sized pieces
  • Coconut Oil: 2 tablespoons (or corn/vegetable oil)
  • Onion: 1 large, finely chopped
  • Garlic: 4 cloves, minced
  • Ginger: 2-inch piece, grated
  • Tomatoes: 400g can of chopped tomatoes
  • Coconut Milk: 400 ml can
  • Peanut butter 2 tablespoons
  • Chicken Stock: 250 ml
  • Potatoes: 400g, peeled and cut into chunks
  • Carrots: 2 medium, sliced
  • Salt: to taste
  • Sugar: 1 teaspoon (optional, to balance flavours)
  • Unsalted Peanuts 50g (for garnish)
  • Fresh Coriander: a small bunch, chopped (for garnish)
  • Lime Juice: from 1 lime (for garnish)

Directions

  1. Heat the coconut oil in a large pan over medium heat.

  2. Add the onions and cook until they are soft and golden.

  3. Stir in the garlic and ginger, and cook for another minute until fragrant.

  4. Sprinkle the Malay Satay Spice blend over the onion mixture and stir well, allowing the spices to release their flavors.

  5. Increase the heat slightly and add the chicken pieces to the pan, browning them on all sides.

  6. Pour in the chopped tomatoes, coconut milk, peanut butter, and chicken stock. Stir to combine.

  7. Add the potatoes and carrots, and bring the curry to a gentle boil.

  8. Reduce the heat and let the curry simmer uncovered for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

  9. Taste and season with salt, and if desired, a teaspoon of sugar to balance the flavours.

  10. Just before serving, stir in the lime juice.

  11. Sprinkle with the peanuts, fresh coriander and serve the curry with rice or naan bread.

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