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Malaysian chicken curry
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Cozy up with a comforting and hearty midweek dinner to stay warm on chilly nights!
Ingredients:
  • 36.80 gm vegetable oil
  • 20 curry leaves (see note)
  • 1/2 tsp dried chilli flakes, or more to taste
  • 1 cinnamon quill
  • 1 onion, halved, thinly sliced
  • 2 cloves garlic, finely chopped
  • 185g jar Malaysian curry paste (see note)
  • 800g chicken thigh fillets, trimmed, halved
  • 40.40 gm coconut milk
  • 2 large desiree potatoes, quartered lengthwise
  • 4.50 gm sugar
  • 50g (1/3 cup) unsalted peanuts, roasted, roughly chopped
  • Coriander sprigs, to serve
  • Hard-boiled eggs, to serve
  • Steamed rice or roti, (see note) to serve
Instructions:
  • In a deep frying pan over medium-high heat, sauté curry leaves and chili flakes in hot oil for 1 minute until the curry leaves are crispy. Transfer to a paper towel-lined plate to drain.
  • Combine cinnamon, onion, and garlic in a pan and cook, stirring often, until onion is soft. Stir in curry paste and cook for 2 minutes until fragrant. Add chicken and cook until well coated. Pour in 125ml (1/2 cup) water, coconut milk, potatoes, and sugar. Season with salt and stir well. Bring to a boil, then cover and simmer on low-medium heat for 25 minutes until potatoes are tender and chicken is cooked.
  • Ladle chicken curry into bowls and top with crispy curry leaves, crunchy peanuts, and fresh coriander. Serve hot with boiled eggs and your choice of steamed rice or roti.

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