Coconut Chicken Curry

Coconut chicken curry is among my perpetuity preferred home cooking, particularly this variation: Malaysian-ish coconut curry chicken. The saucy, coconutty curry sauce spooned onto rice is so, so great.

I matured eating chicken curry. It was my household’s perpetuity preferred meal and we would make it a minimum of when a week, in some cases consuming it 2 days in a row and nobody would ever grumble. So, obviously I needed to establish my own variation, right?

This is my supreme chicken curry: delicious and mouthwatering, with a tip of spice and a coconutty base; tender, big, juicy pieces of chicken; soft and tender potatoes that still hold their shape; and a sauce thick adequate to coat a spoon however not so thick that it does not stream over rice quickly.

This chicken curry dish is the very best of all worlds

This curry is a mix of Malaysian, Singaporean, and Indonesian designs. It’s thickened with coconut milk, experienced with fish sauce, and fragrant with lemongrass, star anise, and cinnamon. It’s a taste bomb of mouthwatering with simply a tip of sweet and spice.

It’s 100% a labor of love: hand pounded aromatics, a customized mix of spices, and a sluggish mild simmer, enough time for the oils to separate out and drift on top for those remarkable swimming pools of experienced oil on top of the saucy yet thick coconut curry sauce.

The indication of a great curry

Those swimming pools of oil on top signify an actually great curry, by the method, if you’re asking Malaysians or Singaporeans or Thai or Indians or anybody who understands curries.

You desire your coconut milk and spices to divide into 2: a tasty instilled oil and an abundant, thick, coconut base. When your curry divides, it indicates that all of the excess water that remained in the coconut milk has actually vaporized and your curry is now focused, leaving just the delicious great things.

chicken curry recipe |

Is this chicken curry spicy?

An excellent chicken curry is versatile you need to have the ability to make it spicier if you’re a spice fiend, and somewhat milder and sweeter if you’re searching for a reassuring simple curry. If you do not desire it spicy, overlooking the fresh and dried chilies will make this a household friendly affair.

How to make coconut chicken curry

  1. Make the curry paste. Squash all lemongrass, garlic, shallots, ginger, and Thai chilis together with a mortar and pestle. You can utilize a food mill too. Stir in the curry powder, turmeric, chili flakes, and a little oil.
  2. Marinate. Let the chicken take in ALL the tastes. Longer is much better, however a minimum of thirty minutes.
  3. Sear. Offer the chicken skin a good golden sear. This likewise french fries the curry paste a bit to draw out the tastes.
  4. Simmer. Simmer whatever together till the chicken is juicy and prepared through and the potatoes are great and tender, about 1 hour.

chicken curry |

Instantaneous pot chicken curry

To make chicken curry in the immediate pot rather: After the chicken has actually been marinaded, warm up 2 tablespoons of oil in the Instantaneous Pot insert over saute high. When the oil is hot, scorch the chicken, skin side down, till golden. Turn the chicken skin side up and include the coconut milk, chicken stock, cinnamon stick, star anise, and lime leaves. Prepare on high pressure for 10 minutes. Quick release when the cooking time is done and decrease the liquid on sauté high if preferred.

Crockpot chicken curry

To make chicken curry in a crockpot rather: After the chicken has actually been marinaded, warm up 2 tablespoons of oil in a fry pan. When the oil is hot, scorch the chicken, skin side down, till golden. Get rid of the chicken from the pan and contribute to the sluggish cooker. Stir in the coconut milk, chicken stock, cinnamon stick, star anise, and lime leaves. Prepare on low for for 4 to 5 hours.

Curry powder

If you’re feeling enthusiastic, you can make your own curry powder in your home. You’ll require:

  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon entire black pepper
  • 1 tablespoon crushed Chinese chili flakes
  • 2 entire cloves
  • 2 inches cinnamon stick, burglarized pieces
  • 1-2 entire cardamom pods
  • 5-6 dried Chinese chilis
  • 3 tablespoons ground turmeric

Toast all of the spices minus the turmeric in a dry pan over low heat, stirring sometimes till aromatic. Let cool entirely then grind in to a powder. Stir in the turmeric. If you can discover dried curry leaves, contribute to the mix when you’re grinding whatever into a powder.

chicken curry ingredients |

Chicken curry components

It appears like you require a lot for this chicken curry, and I’m not going to lie, the component list is on the longer side, however it’s well worth the shopping and time financial investment. In addition to the basic chicken, potatoes, garlic, ginger, coconut milk, and chicken stock, you’re going to require the following:

  • Lemongrass— Nowadays you can discover lemongrass paste at the supermarket, however the taste distinction in between slicing your own and shop purchased is extremely various. It’s much better to stick to fresh lemongrass: simply take out your preferred knife and go to town.
  • Shallots— Shallots are going to include a little additional sweet taste and onion taste without onions. They’re sweet and moderate and secondhand thoroughly in Southeast Asian food.
  • Curry Powder— Shop a Malaysian curry powder mix from an Asian supermarket however if you can’t, routine curry powder will do.
  • Turmeric— A little bit of turmeric goes a long method. It’s healthy, earthy, and includes a warm orange color to the curry. Turmeric is an outright needs to for curry.
  • Cinnamon stick— An entire cinnamon stick includes a little heat and a little sweet taste.
  • Star anise— Usage entire star anise when you’re simmering the curry, the small licorice bitterness actually compliments all the other tastes.
  • Fish sauce— Rather of salt, we’re going to be utilizing fish sauce to season. It’s abundant and loaded with umami and actually improves the chicken tastes.


  • Thai chilis— These little red peppers load a punch. I enjoy including fresh chilis to curry since it brings the heat, however if you’re head unfavorable, you can leave these out or seed them.
  • Crushed Chinese chili flakes— Truly you can utilize any crushed chili flakes, however Chinese crushed chili flakes have less seeds and are toasted in such a method that the smokiness and pepper taste actually shines through.
  • Lime leaves— These are optional since I understand how hard it can be to discover fresh lime leaves. If you do discover them, they will include a light citrus freshness.

chicken curry with roti |

What to serve with chicken curry

  • Fluffy white rice
  • Crispy, flaky, fluffy roti prata

Often I like to have some lime on the side to squeeze some freshness on and dishing out cucumbers with this is a professional relocation, the fresh juicy crunchiness of a great cucumber plays great with the spice.

I hope you provide this curry chicken a shot. It’s near and dear to my heart.

kari ayam and roti prata permanently!
xoxo steph

chicken curry recipe |

Coconut Chicken Curry

Somewhat spicy, coconutty and reassuring Malaysian curry chicken.
Serves 4
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Preparation Time 30 minutes Prepare Time 1 hr Overall Time 1 hr 30 minutes


Curry Paste

  • 2 stalks lemongrass sliced
  • 4 cloves garlic minced
  • 2 shallots peeled and sliced
  • 1 tablespoon ginger minced
  • 2 tablespoon curry powder Malaysian/SE Asian favored
  • 1/2 tsp ground turmeric
  • 1/2 tsp red pepper flakes Chinese chosen
  • 1 Thai bird’s eye chili sliced, optional (or more, you beast)
  • 2 tablespoon oil

For the Curry

  • 2 tablespoon oil
  • 8 chicken thighs bone-in, skin-on
  • 3-4 potatoes little, peeled and quartered
  • 1 cinnamon stick
  • 2 star anise pods
  • 5 lime leaves optional
  • 1.5 cups coconut milk
  • 1/2 cup chicken stock
  • 1 tablespoon fish sauce
  • 2 tsp brown sugar


  • Crush lemongrass, garlic, shallots, ginger, and Thai chilis in a mortar and pestle (or a food mill however it’ll be less yummy) till it looks like a paste. Stir in curry powder, turmeric, crushed chili flakes, and 2 tablespoons oil. Cover chicken throughly with the curry paste and let marinade for thirty minutes.marinating chicken for chicken curry |
  • In a big dutch oven, warm up another 2 tablespoons of oil and fry the chicken, skin side down, till golden. Turn the chicken skin side up and include the potatoes. Stir in coconut milk, chicken stock, cinnamon stick, star anise, and lime leaves.curry chicken recipe |
  • Give a mild simmer and cook for 1 hour, or till chicken is soft and tender. Season with fish sauce and brown sugar and delight in!chicken curry |

Approximated Nutrition

Nutrition Information.
Coconut Chicken Curry.

Quantity Per Serving.

Calories 809
Calories from Fat 504

% Daily Worth *

Fat 56g 86% Hydrogenated fat 26.6 g 166% Cholesterol 114mg 38% Salt 569mg 25% Potassium 1369mg 39% Carbs 42.1 g 14% Fiber 7.5 g 31% Sugar 6.9 g 8% Protein 38.2 g 76% * Percent Daily Worths are based upon a 2000 calorie diet plan.

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