Malaysian Chicken Curry Recipe

Name: Malaysian Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons salt; 1 teaspoon turmeric; 1 pound chicken about 3 lb, cut into pieces, or about 3 chick; 4 garlic; 3 shallots or 1 onion, chopped; 2 tablespoons gingerroot minced; 3 stalks lemongrass tender, trimmed; 2 tablespoons vegetable oil; 6 cardamom pods crushed; 6 whole cloves; 3 whole star anise; 2 cinnamon sticks; 2 tablespoons black mustard seeds; 3 tablespoons red curry paste; 1 1/2 teaspoons light brown sugar or packed palm; 1/2 cup chicken stock; 14 ounces coconut milk; 2 tomatoes; 3 pounds asian eggplants or 1 regular eggplant, about 1 1/4 total; 8 ounces green beans or long

Servings: persons

1 1/2 teaspoons salt
1 teaspoon turmeric
1 pound chicken about 3 lb, cut into pieces, or about 3 chick
4 garlic
3 shallots or 1 onion, chopped
2 tablespoons gingerroot minced
3 stalks lemongrass tender, trimmed
2 tablespoons vegetable oil
6 cardamom pods crushed
6 whole cloves
3 whole star anise
2 cinnamon sticks
2 tablespoons black mustard seeds
3 tablespoons red curry paste
1 1/2 teaspoons light brown sugar or packed palm
1/2 cup chicken stock
14 ounces coconut milk
2 tomatoes
3 pounds asian eggplants or 1 regular eggplant, about 1 1/4 total
8 ounces green beans or long

1
Sprinkle 1 tsp (5 mL) of the salt and turmeric over chicken; set aside. In food processor, puree together garlic, shallots, ginger and 2 tbsp water to make smooth paste; set aside.
2
Pressing on side of knife, lightly crush lemongrass. Cut into 2-inch long pieces; set aside.
3
In large Dutch oven, heat oil over medium-high heat. Lightly brown chicken, in batches; set aside. Drain off fat. Reduce heat to medium; cook reserved lemongrass, cardamom, cloves, star anise, cinnamon and mustard seeds, shaking pan, until mustard seeds start to pop, about 1 minute. Stir in garlic mixture, curry paste and sugar; cook, stirring, until fragrant, about 2 minutes.
4
Stir in stock and coconut milk; bring to simmer. Add chicken and any accumulated juices and remaining salt; reduce heat, cover and simmer until juices run clear when thighs are pierced, about 20 minutes.
5
Meanwhile, peel and cut each tomato into 8 wedges; remove seeds. Cut eggplants into 2-inch long chunks. Cut long beans into 2-inch long pieces. Add tomatoes, eggplants and beans to pan; bring to boil. Reduce heat, cover and simmer for 5 minutes. Uncover and simmer until eggplants are tender, about 7 minutes.

821

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 1/2 teaspoons salt, 1 teaspoon turmeric, 1 pound chicken about 3 lb, cut into pieces, or about 3 chick, 4 garlic, and more.

Yes, 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.

That's it — enjoy your meal!

Malaysian Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions