5 from 1 vote
Classic Malaysian Chicken Curry using convenient premixed curry powder and whole spices. Delicious served with flat breads and rice. | RotiNRice.com
Chicken Curry
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

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

Course: Main Dish
Cuisine: Malaysian
Keyword: chicken curry
Servings: 4
Calories: 401 kcal
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
  1. 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.

  2. 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.
  3. 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.
  4. Turn off stove and allow curry to sit for 10 minutes before serving.