How to Make Southeast Asian Chicken Curry - A Step-by-Step Guide

Southeast Asian cuisine is known for its bold and unique flavors, and one dish that exemplifies this is Southeast Asian Chicken Curry. This dish is a perfect blend of savory and spicy, with tender pieces of chicken simmered in a rich and aromatic curry sauce. It's a comforting and satisfying meal that is sure to please your taste buds.

What sets Southeast Asian Chicken Curry apart from other curry dishes is the use of traditional Southeast Asian ingredients and spices. From lemongrass...

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Ingredients

  • 3 tablespoons ground cinnamon
  • 3 tablespoons ground turmeric
  • 1 tablespoon garam masala
  • 1 tablespoon paprika
  • ½ teaspoon grated ginger, or to taste
  • 4 bay leaves
  • 2 whole star anise pods
  • 2 cardamom pods
  • 1 cinnamon stick
  • 1 makrut lime leaf
  • ⅛ red chile pepper, sliced
  • 2 (8 ounce) containers plain yogurt (such as Nestle®), divided
  • 4 ½ tablespoons fish sauce (patis), divided
  • 10 chicken leg quarters
  • 1 tablespoon olive oil, or as needed
  • 1 tablespoon minced onion, or to taste
  • 1 clove garlic, minced, or to taste
  • 1 cube chicken bouillon
  • 2 cups water
  • 1 tablespoon white sugar, or to taste
  • 1 (6.5 ounce) can Filipino-style tomato sauce
  • 1 tablespoon butter

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 5 hrs 30 mins
  • Total Time: 6 hrs 10 mins
  • Servings: 6
  • Yield: 6 servings

  • Mix ground cinnamon, turmeric, garam masala, paprika, ginger, bay leaves, star anise, cardamom, cinnamon stick, lime leaf, and chile pepper together in a bowl.
  • Mix 1/2 of 1 yogurt container with 2 tablespoons of spice mixture and 1 tablespoon fish sauce in a bowl. Make deep cuts into the chicken thighs to allow sauce to penetrate. Coat chicken with yogurt mixture and marinate in the refrigerator for at least 5 hours.
  • Heat oil in a pot over medium-high heat. Stir-fry onion and garlic in the hot pot for 30 seconds; add remaining spice mixture and continue to stir-fry, 30 seconds more. Add chicken to the pan and fry until spices around chicken have darkened, 2 to 4 minutes. Add marinade and bring to a boil over high heat; continue to boil, covered, for 2 minutes.
  • Dissolve bouillon in water and add to the pot. Add remaining yogurt, remaining fish sauce, and sugar. Boil chicken in sauce until nearly cooked through, about 10 minutes.
  • Add tomato sauce; boil until chicken is no longer pink in the centers and sauce has completely thickened, 5 to 10 minutes. Melt butter into mixture and cover. Turn off heat and let dish rest to let chicken absorb sauce, about 30 minutes.
  • Nutrition

    726 cal.

    • Total Fat: 40g
    • Saturated Fat: 12g
    • Cholesterol: 243mg
    • Sodium: 1469mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 4g
    • Total Sugars: 10g
    • Protein: 72g
    • Vitamin C: 8mg
    • Calcium: 240mg
    • Iron: 6mg
    • Potassium: 1043mg