Easy and the best recipe for chicken curry with tender chicken, spices and coconut milk in rich and spicy curry sauce. This curry chicken recipe is delicious and best served with steamed rice.
Chicken curry is my favorite food. Today I am going to share the recipe on how to make curry chicken from scratch.
This easy and best recipe yields tender, fall-off-the-bones chicken in creamy and rich coconut curry chicken sauce. It’s so good!
Chicken curry originated from the Indian subcontinent but it’s popular in Southeast Asia, for example: Malaysia, Indonesia, Singapore, Thailand and Vietnam. It’s also well loved by many in England and the Caribbean.
Here are the different kinds of curries, mostly made with chicken:
They are all distinct recipes but the underlying flavors are pretty much the same; it made with coconut milk, spicy, rich and delicious.
The recipe I am sharing today is Chicken Curry Kapitan, a Malaysian “dry” curry. It’s a dry curry because the curry sauce is thicker and not so watery.
The recipe is adapted from Indian chicken curry. Kapitan is the name given to appointed Chinese chiefs during the Portuguese and Dutch colonization in Malaysia.
This recipe is only 431 calories per serving.
This meal is best served with steamed rice. For a wholesome Malaysian meal and easy weeknight dinner, I recommend the following recipes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
If you can’t find candle nuts, you can use macadamia nuts instead.
Amount Per Serving Calories 431Total Fat 25gSaturated Fat 12gCholesterol 112mgSodium 225mgCarbohydrates 14gFiber 2gSugar 6gProtein 40g