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+ servings

Malaysian Chicken Curry

This is a Malaysian special chicken curry made the chicken to be marinated and cooked in cococnut milk. A bowl of chicken curry rocks with splendid taste of curry leafs and potatoes. Malaysian chicken curry goes well with rice for a good lunch time, it taste less spicy and bangs up in a creamy gravy.
Prep Time 30 mins
Total Time 30 mins
Cuisine Others
Servings 3 people


  • chicken 1/2 kg
  • curry powder 4 sp
  • soy sauce 2 sp
  • shallots 1/2 cup
  • ginger garlic paste 2 sp
  • red chilli 2
  • potatoes chopped 1/2 cup
  • onions chopped 1/2 cup
  • curry leaves 1/2 cup
  • coconut milk 1 cup
  • salt and sugar to taste


  • marinate chicken with curry powder 1 sp and soy sauce for 1/2 hour
  • in a blender grind shallots, ginger garlic paste,red chilli powder,curry powder
  • in a pan heat oil and add the paste
  • when raw smell goes add chicken that is marinated
  • add water and cook
  • now add potatoes and curry leaves and cook well
  • add coconut milk wait till oil oozes out
  • finally add plenty of curry leafs and remove from flame and serve
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