Quick Malaysian Curry Recipe | Malaysian Chicken Curry

Malaysian curry chicken is a delicious and easy-to-cook South East Asian recipe. This curry has an array of flavors as it is prepared with chicken cooked in coconut milk, chicken stock, Malaysian curry paste, lemongrass, and kaffir lime leaves. This lip-smacking curry is good for health too as it is choked full of vitamins like calcium, iron, selenium, phosphorus, and magnesium. This appetizing dish can be prepared for lunch, supper, picnics, and for those lazy weekends. Let us look at the ingredients needed for this savory delight and then we will move on to the preparation part. 

Ingredients for Malaysian Coconut Chicken Curry Recipe

  1. Chicken (500gms)
  2. 2 Medium Sized Peeled and Quartered Potatoes
  3. 1 Finely Chopped Medium Sized Onion 
  4. 4 Kaffir Lime Leaves
  5. 200 ml Coconut Milk
  6. 1 Lemon (Cut in 2 Parts)
  7. 2 Cinnamon Sticks
  8. 1 Lemon Grass Stalks
  9. 200 ml Chicken Stock
  10. 1 tablespoon OrientAsian Soya Sauce
  11. OrientAsian Malaysian Curry Paste (2.5 tablespoons)
  12. Olive, Soyabean, Palm, or Sunflower Oil (Any one of them will suffice)
  13. Finely Chopped Coriander Leaves for Garnishing
  14. Salt as per taste

 Preparation of Malaysian Curry 

  1. Clean and dice the chicken thoroughly and put the pieces in a bowl.
  2. Pour around 4 to 5 tablespoons of oil in a large saucepan. Put the flame to medium-low until the oil gets warm. Throw in the onions and stir till the onion softens. It will take around 5-6 minutes.
  3. Then add potatoes and cinnamon sticks. Put the flame to high and cook for 3 more minutes.
  4. Now add chicken pieces to the mix and stir fry for 4 minutes. 
  5. Add the Malaysian curry paste, soya sauce, lemongrass, 2 kaffir lime leaves, and salt as per taste to the mix. 
  6. Add the chicken stock and bring it to a boil. Then put the flame to low to let the curry simmer for around 10 more minutes to let the chicken cook. 
  7. Add the coconut milk and remaining kaffir lime leaves. Coconut milk should be at room temperature. 
  8. Turn off the heat after a minute. Squeeze some drops of lemon juice. 
  9. Garnish the Malaysian curry with coriander leaves and serve hot with steamed rice, rotis, or naans.


So, this was the recipe for the Malaysian coconut chicken curry. You can substitute onion with shallots and soya sauce with fish sauce and add chilies as per your heat tolerance. This will bestow a slightly different flavor to the dish as per your culinary preference.