Easy Malaysian Chicken Curry Recipe

Name: Easy Malaysian Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Cooking Oil; 1 whole Medium Onion, Sliced; 1 whole Cinnamon Stick; 2 whole Cardamom Pods; 2 whole Cloves; 1 whole Tomato, Quartered; 4 Tablespoons Curry Powder; 1 pound, 1-23 ounces, weight Chicken (with Bones), Cut Into Small Pieces; 2 cups Water; ⅓ cups Coconut Milk; 1 teaspoon Sugar; 2 teaspoons Salt

Servings: persons

4 Tablespoons Cooking Oil
1 whole Medium Onion, Sliced
1 whole Cinnamon Stick
2 whole Cardamom Pods
2 whole Cloves
1 whole Tomato, Quartered
4 Tablespoons Curry Powder
1 pound, 1-23 ounces, weight Chicken (with Bones), Cut Into Small Pieces
2 cups Water
⅓ cups Coconut Milk
1 teaspoon Sugar
2 teaspoons Salt

1
1.
2
Heat oil in a medium sized skillet over medium heat and saute onions.
3
Add all the whole spices (cinnamon, cardamom, cloves) and tomato and fry until fragrant for about 5 minutes.
4
2.
5
Add the curry powder, chicken and water and cook on a medium heat for 15 minutes.
6
3.
7
Pour in the coconut milk and stir until well combined.
8
4.
9
Season well with sugar and salt then simmer for another 10 minutes or so.
10
5.
11
Serve with rice or pratha (roti/bread).

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 Tablespoons Cooking Oil, 1 whole Medium Onion, Sliced, 1 whole Cinnamon Stick, 2 whole Cardamom Pods, and more.

Yes, Easy Malaysian Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Malaysian Chicken Curry

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