Chicken Curry

For many Malaysians, Chicken Curry is one of the go to comfort foods. The rich taste of the coconut milk and fragrant smells of spices will surely satisfy your cravings. Invite a friend or family member over to share this wonderful dish.

Prep Time

20 min.

Cook Time

40 min.

Total Time

60 min.


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5 cloves Garlic*
2 inch Ginger*
1 Shallots*
100 ml Cooking Oil
1 whole Chicken
1 stick  Cinnamon
2 Star Anise
3 Cloves
2 big Onions (sliced)
2 big Green Chillies
2 stalks Curry leaves
1½ tsp  Turmeric powder
1½ tsp  Coriander powder
1½ tsp  Fennel powder
1½ tsp  Cumin powder
2 tbsp Salt
2½ tbsp  Fish curry powder (if not available replace with meat curry powder)
2½ tbsp  Meat curry powder
2 large Potatoes
4 cups  Water
2 Tomatoes
200 g  Coconut Milk
1½ tsp Chicken Stock
2 stalks Coriander Leaves


  1. Blend ingredients above -set aside
  2. Marinade chicken with the blended ingredients, then add turmeric, coriander, fennel, cumin - leave for 10 mins
  3. Heat wok with oil, fry spices then add onions, green chilies and curry leaves for about 2 minutes
  4. Add marinated chicken to the wok and stir
  5. Add salt and keep stirring for about 5 mins
  6. Add curry powder and stir, gradually add water and potatoes, allow to cook for 10 mins
  7. Add tomatoes and chicken stock, stir and cook for 5 mins
  8. Finally add the coconut milk and coriander leaves, cook for another 5 mins

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