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Malaysia Coconut Chicken Curry

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Prep Time:

15 minutes

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Total Time:

About 45 minutes (15 minutes for prep and 30 minutes for cooking)

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Serves:

Serves 4 - 5 people

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Per Serving:

About the Recipe

Indulge in the rich, aromatic flavours of Malaysia with a homemade Chicken Curry using the Malay Satay Spice blend. This recipe brings the essence of Malaysian cuisine into your kitchen—infused with lemongrass, chili, turmeric, and other classic spices. This curry is not only a celebration of flavours but also of cultures, perfect for a family dinner or a special occasion with friends.

METHOD

  1. Preparation:

    • Heat the coconut oil in a large pan over medium heat.

    • Add the onions and cook until they are soft and golden.

    • Stir in the garlic and ginger, and cook for another minute until fragrant.

  2. Spicing Up:

    • Sprinkle the Malay Satay Spice blend over the onion mixture and stir well, allowing the spices to release their flavors.

  3. Adding the Chicken:

    • Increase the heat slightly and add the chicken pieces to the pan, browning them on all sides.

  4. Building the Curry:

    • Pour in the chopped tomatoes, coconut milk, peanut butter, and chicken stock. Stir to combine.

  5. Vegetables In:

    • Add the potatoes and carrots, and bring the curry to a gentle boil.

  6. Simmering:

    • Reduce the heat and let the curry simmer uncovered for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

  7. Finishing Touches:

    • Taste and season with salt, and if desired, a teaspoon of sugar to balance the flavours.

    • Just before serving, stir in the lime juice.

  8. Garnish and Serve:

    • Sprinkle with the peanuts, fresh coriander and serve the curry with rice or naan bread.

INGREDIENTS

  • Malay Satay Spice Blend: 2 teaspoons

  • Chicken Thighs (boneless and skinless): 1 kg, cut into bite-sized pieces

  • Coconut Oil: 2 tablespoons (or corn/vegetable oil)

  • Onion: 1 large, finely chopped

  • Garlic: 4 cloves, minced

  • Ginger: 2-inch piece, grated

  • Tomatoes: 400g can of chopped tomatoes

  • Coconut Milk: 400 ml can

  • Peanut butter 2 tablespoons

  • Chicken Stock: 250 ml

  • Potatoes: 400g, peeled and cut into chunks

  • Carrots: 2 medium, sliced

  • Salt: to taste

  • Sugar: 1 teaspoon (optional, to balance flavours)

  • Unsalted Peanuts 50g (for garnish)

  • Fresh Coriander: a small bunch, chopped (for garnish)

  • Lime Juice: from 1 lime (for garnish)

Typical Nutritional Content

Chicken curry is a staple in Malaysian cuisine, reflecting the country's  rich tapestry of cultural influences, including Malay, Chinese, Indian,  and Thai. The use of a Malay Satay Spice blend is a nod to the  traditional satay seasoning, which is typically used for grilled meat  skewers. This spice blend has been adapted for a heartwarming curry that  is both comforting and exotic, showcasing Malaysia's love for deeply  flavored and aromatic dishes.

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