Malaysian Chicken Curry - Recipe

A rich, comforting Malaysian-style chicken curry infused with golden turmeric and warm, aromatic spices. Tender chicken thighs are simmered in a fragrant lemongrass, ginger, and chilli paste, then gently cooked in creamy coconut sauce with potatoes and green beans. Earthy turmeric weaves through the dish, giving it its signature colour, depth, and nourishing warmth, while lime leaves and whole spices add layers of fragrance. Finished with fresh coriander, it’s vibrant, cosy, and deeply satisfying - perfect with rice or roti.

Serves 4

Ingredients:

Chicken:

• 600g chicken thighs, diced
• 1/2 tsp turmeric
• salt and pepper

Paste:

• 2 clove (10g) garlic, rough chop
• 1 long red chilli ( deseeded, or not if you want it spicy) rough chop
• 1 stick lemongrass, tender part only, rough chop
• 15g fresh ginger peeled, rough chop
• 1/2 red onion, rough chop
• 1/4 tsp turmeric
• 1/2 tsp salt
• 2 tbs olive oil

Sauce:

• 1 tbs olive oil
• 1 brown onion, sliced
• 3 lime leaves
• 1 cinnamon stick
• 1 star anise
• 400ml coconut cream
• 250ml chicken stock
• 1 tbs soy sauce
• 1 tbs fish sauce
• 200g green beans, trimmed and halved
• 200g potato, peeled and diced 2cm
• 1/4 bunch of coriander leaves, rough chop (1/2 for the pot, 1/2 for garnish)

Method:

1- Add turmeric and salt/pepper seasoning to diced chicken. Marinate for 30 min while you work on the other items.

2- Place all the paste items into the blender and process until textured but does not have to be smooth.

3- Add oil to a medium hot pot and cook onion until soft and golden

4- Add spice paste, cinnamon, lime leaves and star anise to the pot and cook until fragrant around 4-5 minutes

5- Increase heat to high, add chicken pieces to the pot and cook until chicken gets opaque around 3-5 minutes

6- Add coconut cream and stock to the pot, bring to the boil, reduce to simmer, put lid on and cook for 10 minutes

7- Add potatoes and cook a further 10 minutes

8- Add beans and cook a further 5 minutes

9- Season with soy sauce and fish sauce. Stir through coriander.

10- Garnish with remaining coriander. Serve with rice and or roti.