Chicken Curry

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.

Delicious chicken curry and authentic chicken curry recipe with chicken, curry paste, and coconut milk. Chicken curry has never been this good! | rasamalaysia.com

Easy chicken curry with chicken, spices and coconut milk with spicy curry sauce in a bowl.

Easy chicken curry with chicken, spices and coconut milk with spicy curry sauce in a bowl.

Chicken Curry Recipe

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 recipe in a serving dish, ready to be eaten.

Chicken curry recipe in a serving dish, ready to be eaten.

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Different Types of Curry Chicken

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.

How Many Calories Per Serving?

This recipe is only 431 calories per serving.

What Dishes to Serve with this Recipe?

This meal is best served with steamed rice. For a wholesome Malaysian meal and easy weeknight dinner, I recommend the following recipes.

Yield: 4 people

chicken curry.

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.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

  • 2 tablespoons cooking oil
  • 1 1/2 lbs. boneless chicken thighs and/or breasts, cut into pieces
  • 2 lemongrass white part only, cut into 4-inch lengths, pounded
  • 6-8 pieces kaffir lime leaves
  • 1 cup coconut milk
  • 1 tablespoon lime juice
  • salt to taste

Spice Paste:

  • 1 1/2 inches galangal
  • 1/2 lb fresh red chilies, seeded and sliced
  • 5 shallots, peeled and sliced
  • 1 inch ginger, peeled and sliced
  • 6 candle nuts
  • 1/2 inch fresh turmeric, peeled and sliced
  • 1/4 teaspoon belacan (shrimp paste)

Instructions

  1. Blend all the Spice Paste ingredients to a very fine paste.
  2. Heat up the cooking oil in a wok and stir-fry the paste until aromatic or a thin layer of oil rises to the top. Add the chicken, lemongrass and kaffir lime leaves. Keep stirring and cooking until the chicken is almost cooked. Add the coconut milk, simmer for 15-20 minutes, over low heat. Add the lime juice and salt. Serve hot with steamed rice.

Notes

If you can’t find candle nuts, you can use macadamia nuts instead.

Nutrition Information

Serving Size

4 people
Amount Per Serving Calories 431Total Fat 25gSaturated Fat 12gCholesterol 112mgSodium 225mgCarbohydrates 14gFiber 2gSugar 6gProtein 40g

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