Classic Malaysian Chicken Curry using convenient premixed curry powder and whole spices. Delicious served with flat breads and rice. | RotiNRice.com

Chicken Curry

Classic Malaysian Chicken Curry using convenient premixed curry powder and whole spices. Delicious served with flat breads and rice.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Main Dish
Cuisine: Malaysian
Keyword: chicken curry
Servings: 4
Calories: 401kcal
Author: Linda Ooi

INGREDIENTS

  • 3 tbsp vegetable oil
  • 1 cinnamon stick
  • 2 star anise
  • 1 sprig curry leaves (stem removed)
  • lbs boneless skinless chicken thighs (cut into bite-sized pieces) (675g)
  • 3 medium potatoes (peeled and cubed)
  • ½ cup coconut milk (120ml)
  • Salt to taste

Spice Paste

INSTRUCTIONS

  • Blend shallots (or onion), garlic, and ginger with ¼ cup (60ml) water. Transfer to a bowl. Add curry powder, ground cumin, fennel, and chili. Mix to form a paste.
  • Heat vegetable oil in a medium sized pot. Stir fry cinnamon stick, star anise, curry leaves, and spice paste over medium heat until fragrant, about 4 to 5 minutes. Add chicken and stir until chicken turns opaque, about 3 minutes. Pour in ½ cup (120ml) water. Cover and bring to a boil. Reduce heat and simmer for 10 minutes.
  • Add cubed potatoes, coconut milk, and salt. Bring it back up to a boil, reduce heat, and continue to cook for another 15 minutes or until potatoes are tender.
  • Turn off stove and allow curry to sit for 10 minutes before serving.

NUTRITION

Calories: 401kcal
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