Top-down view of a bowl of coconut chicken curry on a black plate, set on a dark, black wooden texture surface. The curry is vibrant with golden chicken pieces, rich coconut sauce, and garnished with fresh cilantro and lime wedges.
Main Course

Spicy Malaysian Coconut Chicken Curry Recipe

July 20, 2024 /

Nothing says comfort food quite like a bowl of spicy, coconutty Malaysian chicken curry. Imagine tender, juicy chicken pieces, perfectly cooked potatoes, and a rich, aromatic sauce that clings to every grain of rice. This curry isn’t just food; it’s an experience that brings warmth to your soul and a smile to your face. Growing up, chicken curry was a staple in our household, and this Malaysian twist is my homage to those cherished memories.

This curry is a beautiful fusion of Malaysian, Singaporean, and Indonesian influences, creating a flavor bomb that’s hard to resist. The secret? A slow simmer with a hand-pounded paste of lemongrass, garlic, shallots, and Thai chilis, all thickened with creamy coconut milk and seasoned with spices like star anise and cinnamon. It’s the kind of dish that makes your kitchen smell amazing and brings everyone to the table.

How to Make Spicy Malaysian Coconut Chicken Curry

  1. Make the curry paste. Crush lemongrass, garlic, shallots, ginger, and Thai chilis together with a mortar and pestle or use a food processor. Stir in the curry powder, turmeric, chili flakes, and a bit of oil.
  2. Marinate. Let the chicken absorb ALL the flavors. Longer is better, but at least 30 minutes.
  3. Sear. Give the chicken skin a nice golden sear. This also fries the curry paste a bit to bring out the flavors.
  4. Simmer. Simmer everything together until the chicken is juicy and cooked through and the potatoes are nice and tender, about 1 hour.
Ingredients for coconut chicken curry laid out on a dark, black wooden texture surface. Includes fresh lemongrass, garlic, shallots, ginger, Thai chilis, curry powder, turmeric, cinnamon stick, star anise, lime leaves, chicken pieces, and a can of coconut milk.

Ingredients:

  • 2 lbs chicken, cut into pieces
  • 2 potatoes, peeled and cubed
  • 1 can coconut milk
  • 1 cup chicken stock
  • 2 sticks lemongrass, finely chopped
  • 4 cloves garlic
  • 4 shallots
  • 1-inch piece ginger
  • 2 Thai chilis
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp chili flakes
  • 2 tbsp oil
  • 1 cinnamon stick
  • 2 star anise
  • 2 tbsp fish sauce
  • Lime leaves (optional)
  • Rice, for serving
Close-up side view of a pot of simmering coconut chicken curry with visible chunks of chicken and potatoes, set on a dark, black wooden texture surface.

Helpful Hints:

  • For extra flavor, let the curry sit overnight in the fridge. It tastes even better the next day!
  • Adjust the spiciness by adding more or fewer Thai chilis and chili flakes.
  • Serve with fluffy white rice or roti prata for an authentic experience.

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