Malaysian Coconut Chicken Curry

Malaysian Coconut Chicken Curry


1 person made this

This is the Malaysian take on Indian chicken curry. You may want to start with less water than recommended and add more as you need-depends on how thick you want the sauce.

nora muhammad

Serves: 4 

  • 2 tablespoons olive oil
  • 1 piece cinnamon stick, approx 5cm
  • 1 whole cardamom pod
  • 1/2 star anise pod
  • 3 whole cloves
  • 2 teaspoons chopped fresh curry leaves
  • 1 tablespoon chopped shallots
  • 4 cloves garlic, chopped
  • 1 slice fresh ginger root, chopped
  • 4 tablespoons curry paste
  • 1/2 cup (125ml) thick coconut milk
  • 2 cups (500ml) water
  • 1.5kg skinless, boneless chicken breast halves - cut into 5cm pieces
  • 2 tablespoons tamarind juice
  • salt to taste

Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Heat oil in a large, deep frypan - or in a wok - over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, stirring constantly.
  2. Pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.

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Reviews (1)


This is an amazing curry. I did use less water - maybe a little more than half the water. I'd recommend that. It's also worth persevering with all the spices-they are the stars here. - 20 Aug 2009

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