Malaysian curry chicken is mildly spiced, rich and savoury. This easy and authentic curry with potatoes is best served hot. With a splash of coconut milk and fresh spices, the curry is creamy and super delicious. Usually served with rice but is also delicious with bread.
This easy curry chicken dish is the the best recipe with the right spices and coconut milk! In Malaysia, we make this for breakfast, lunch, and dinner! No fuss, just yummy and creamy curry. Rich in coconut milk and spices, this dish is a must-try. As the chicken pieces are marinated in curry paste before cooking, the taste of the meat is enhanced.
Malaysian curry is made of fresh and dried spices. Along with a special curry powder that is premixed, this curry delivers the punch of flavours in the meat and also the gravy. It’s creamy and balanced in aromatics, making one crave for more at every bite.
Why this recipe works?
The best curry chicken is in Step 1 and Step 3 of the recipe. Firstly, you have to marinade the chicken with some curry powder and to incorporate the savoury flavour, soy sauce will be needed.
The next most important step is to sauté the curry powder mix with oil until it begins to separate. When this step is not done properly, the curry will taste grainy and raw. Do it over low to medium heat and use enough oil. Never skip this step.
How is Malaysian Curry different?
Malaysian curry is very special because it has the combines all three cuisine - Malay, Indian and Chinese. It’s not as thick as the common Indian curries. It uses aromatics such as lemon grass that are usually used in Malay cooking. As for the Chinese component, you’ll see the use of ingredients like light soy sauce.
Combining these cuisines in a pot, you’ll be guaranteed a wonderful curry experience.
Can onions be used instead of shallots?
Yes, they can. Shallots are generally more intense in taste and are also spicier compared to onions. The best substitute would be red onions.
What type of curry powder to use?
In Malaysia and Singapore, you may find curry powders specifically for meat, fish or seafood. The popular brands like Babas, Adabi or those made in Malaysia are the ones to go to.
For this recipe, meat curry powder is used. You may substitute it with any curry powder mixture which contains more chilli powder. Sometimes, dried curry leaves are also added to the curry powder mixture.
Malaysian curry chicken paste
Besides curry powder, you can also opt for Malaysian curry paste which are sold in bottles.
For authentic flavours, avoid substituting with Thai red curry paste as it includes ingredients like shrimp paste. Malaysian meat curry powder has additional ingredients like cumin and fennel seeds.
Adding more aromatics
With aromatics such as cinnamon stick and star anise, they will make the curry even more fragrant. You can add them into this recipe or give this tasty Malay Curry Chicken recipe a try. The other recipe goes really well with roti jala, roti canai or roti prata.
Can candlenuts be omitted?
Candlenuts are added to thicken the curry. You may omit them from this recipe, if you prefer. Otherwise, substitute candlenuts with macadamia nuts.
Milk or yogurt to substitute coconut milk
In the Southeast Asian region, milk and yogurt aren't a common choice to be added into curries. Instead, coconut milk is often used since it is easily available. If you do not prefer coconut milk, you may opt to substitute it with 300 ml milk or 250 ml yogurt. Note that it will not spoil the taste although it would be slightly different.
Reduce the spiciness
Generally, the curry isn't too spicy. The spiciness of the curry is highly dependent on the selection of curry powder and the dried chillies. You can also reduce the heat of the dried chillies by boiling them as explained here.
If the final result of the dish is still too spicy for you, add more coconut milk to reduce the heat.
Cooking curry chicken in slow cooker
Cooking curry chicken in a slow cooker is possible. Simply prepare the ingredients and put them into a slow cooker. Cook the dish for 3 hours on high heat or 5 hours on low heat for tender curry chicken.
What goes well with Malaysian curry chicken?
Rice, noodles, bread and everything else! Special dishes that really jive with this curry are nasi lemak, roti jala (lacy pancakes) and of course, roti canai/roti prata.
Malaysian curry, on the other hand, is richer and creamier, with a thicker sauce often made with coconut milk, spices like cinnamon and cardamom, and sometimes ingredients like tamarind or belacan (shrimp paste).
Malaysian curry pastes are also made from a mixture of herbs and spices, but they're a bit more intense and spicier than some of the Thai curry pastes. The dominant flavors are turmeric, galangal, and lemongrass. Malaysian curry pastes are great for dishes that need a little extra heat with a balanced blend of spices.
Adding tomato puree is probably the most common method of thickening curry sauces. Simply add the tomato puree during the cooking process rather than adding it at the end. This will help to thicken your curry or pasta sauce from the beginning, speeding up the cooking time.
Other Thai / Malaysian curry pastes such as, yellow curry, laksa or Massaman also work well as substitutes. Indian curry pastes including madras, korma and vindaloo can also be used. Just watch out as the intensity. Start with less than the recipe calls for and taste and add as needed.
Green curry is considered the most popular curry in Thai cuisine. The green color of Thai green curry sauce has become more vibrant over the years with the addition of fresh coriander (cilantro), makrut lime leaf and peel, and basil.
Quick-cooking, lean cuts of beef such as sirloin or strip steak are a popular choice for panang, with the meat sliced thin and simmered briefly until cooked through with the curry paste and coconut milk.
In general, Thai yellow curry is the mildest, Thai red curry is medium-hot and Thai green curry is spicy, although it can sometimes vary depending on what region of Thailand you are in.
The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.
This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.
You can give a curry depth by adding umami goodness. Umami is one of the basic five tastes and is often described as a meaty, savoury deliciousness that deepens a dish's flavour. Natural foods that peak umami taste receptors include tomatoes, mushrooms, onions, and roasted spice.
For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.
The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.
The Malay is a fine powder consistency, while the Madras has a coarser texture where you can see the curry leaves. The Madras has a gentle warm heat with really nice notes of ginger and coriander; while the Malay has almost a smokey flavor due to the clove & galangal working together.
Curry is a dish shared across numerous world cuisines. In Malaysia where I'm from, we have our own version that is incessantly aromatic and flavorful, consisting of a fragrant curry sauce with strong coconut flavors and a generous dose of spices like cumin, coriander, turmeric and lemongrass.
Malaysian cuisine is a delicious blend of Chinese, Indian, Thai, and Malay flavours, with a hint of European influence. From the aromatic spices of Indian curries to the creamy coconut milk of Thai dishes, Malaysian food is sure to tantalize your taste buds.
Usually, the Panang curry also includes a bunch of various vegetables. While very similar to red curry, Penang is usually seasoned to be less spicy than red curry and has the added ingredient of peanuts that gives it a sweeter flavor.
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
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