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How to Make Malaysian Chicken Curry - A Step-by-Step Guide

Malaysian cuisine is known for its vibrant and complex flavors, and one dish that truly represents the richness of Malaysian cooking is the Malaysian Chicken Curry. This comforting and aromatic curry is a staple in many Malaysian households, and it's easy to see why. With its blend of spices, tender chunks of chicken, and creamy coconut milk, this dish is a true treasure of Malaysian gastronomy.

One of the defining characteristics of Malaysian Chicken Curry is the use of a unique blend...

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Ingredients

  • 8 shallots, roughly chopped
  • 6 hot chile peppers, roughly chopped
  • 8 stalks lemongrass, smashed and cut into 1-inch pieces
  • ½ cup chopped almonds, or to taste
  • 1 small bunch fresh cilantro, roughly chopped
  • 8 cloves garlic, roughly chopped
  • 1 (1 inch) piece ginger, peeled and roughly chopped
  • 2 tablespoons peanut oil
  • 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon peanut oil, or more as needed
  • 1 onion, cut into 1-inch chunks
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 yellow bell pepper, cut into 1-inch chunks
  • 1 orange bell pepper, cut into 1-inch chunks
  • 1 cup halved snow peas
  • 1 large carrot, cut into matchsticks
  • 2 (14 ounce) cans coconut milk
  • 1 teaspoon white sugar
  • 1 teaspoon salt

Information

  • Prep Time: 1 hr
  • Cook Time: 26 mins
  • Total Time: 1 hr 26 mins
  • Servings: 8
  • Yield: 8 servings

  • Combine shallots, chile peppers, lemongrass, almonds, cilantro, garlic, ginger, and 2 tablespoons peanut oil in a food processor; pulse into a smooth paste. Measure out 1 cup of paste into a large bowl. Add chicken thighs and mix until thoroughly coated.
  • Heat 1 tablespoon peanut oil in a large, deep skillet over medium heat. Pan-fry chicken in batches until cooked through and no longer pink in the center, about 5 minutes. Transfer to a large plate using a slotted spoon; set aside.
  • Place onion, red bell pepper, yellow bell pepper, orange bell pepper, and carrot in the same skillet. Cook and stir until softened, about 5 minutes. Add snow peas; cook and stir until slightly softened but still crisp, about 1 minute.
  • Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.

    • Nutrition

    617 cal.

    • Total Fat: 42g
    • Saturated Fat: 23g
    • Cholesterol: 103mg
    • Sodium: 410mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 5g
    • Total Sugars: 7g
    • Protein: 36g
    • Vitamin C: 146mg
    • Calcium: 115mg
    • Iron: 9mg
    • Potassium: 1107mg

    Categories

    Main recipes
    Curry recipes
    Malaysian recipes
    Chicken recipes
    Spicy recipes