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Katie's Cucina » Recipes » Katie Original

Malaysian Chicken Curry

Published: Feb 25, 2015 · Modified: Jan 17, 2022 by Katie · This post may contain affiliate links

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This Malaysian Chicken Curry is out of this world. If your not familiar with Malaysian cuisine they like to combine complex flavors like curry, turmeric, cardamom, lemongrass, ginger and tamarind, to name a few, to create dishes that have multiple layers of flavors. 

Malaysian Chicken Curry

I love curry! It’s definitely something that I have learned to love over the years. To be exact I didn’t start eating curry until I started working at my first corporate job. Everyone at the office loved curry and introduced me in to the wonderful world of curry (that was almost 10 years ago). Since then I’ve been experimenting with different types of curry, and came up with this recipe for Malaysian Chicken Curry.

Table of contents

  • Ingredients
  • Directions
  • Curry Recipes
Malaysian Chicken Curry

Ingredients

  • Malaysian Traditional Curry Laksa Paste
  • crinkle cut carrot coins
  • onion
  • red bell pepper
  • Yukon Gold potatoes
  • skinless boneless chicken breast
  • unsweetened coconut milk
  • water
  • fresh basil and cilantro

Directions

I started by using a 7 oz package of Malaysian Traditional Curry Laksa Paste. I let the paste toast in a large skillet for a minute then I added in the vegetables and a little bit of water. I let it cook for 5 minutes and then it was time to add in the chicken, potatoes, and coconut milk (along with more water). I mixed it really well and placed a lid on my skillet and let the curry cook for 20 minutes.

Malaysian Chicken Curry

Once the potatoes were done I added in some fresh herbs one more mix and then it was time to spoon the curry over hot basmati rice. While the curry cook’s you’ll want to make the rice. I also made a simple salad that consisted of lettuce, shredded carrots, and cucumber and served it with an orange ginger dressing. The salad was refreshing and helped cool off our mouths from the heat of the curry. This curry is on the medium to hot side.

Malaysian Chicken Curry

We typically like our curry on the mild to medium side. So this is definitely hot but so incredibly worth it! And the fresh herbs really help bring out the flavors!

Curry Recipes

If you love curry you’ll love all these other curry recipes I have on Katie’s Cucina!

  • Beef and Asparagus Curry
  • Thai Red Curry: Chicken & Green Beans
  • Lentil Pumpkin Curry Quinoa Bowls
  • Slow Cooker Chicken Curry Chickpeas
  • Instant Pot Coconut Curry Lentil Tomato Soup

If you make this chicken curry recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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Malaysian Chicken Curry

This Malaysian Chicken Curry is out of this world. If your not familiar with Malaysian cuisine they like to combine complex flavors like curry, turmeric, cardamom, lemongrass, ginger and tamarind, to name a few, to create dishes that have multiple layers of flavors. This chicken curry has complex flavors alright. 
5 from 1 vote
Print Pin Rate
Course: Lunch, Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 226kcal
Author: Katie

Ingredients

  • 7 oz Malaysian Traditional Curry Laksa Paste
  • 1 cup crinkle cut carrot coins
  • 1  medium onion  sliced in 2-inch pieces
  • 1  red bell pepper cut into 1-inch pieces lengthwise
  • 3  Yukon Gold potatoes cut into ½-inch pieces
  • 1  pound  skinless boneless chicken breast, cut into 1-inch pieces
  • 1 13.5- oz. can unsweetened coconut milk
  • 1-½ cups water divided
  • Chopped fresh basil and cilantro for garnish

Instructions

  • Heat curry paste in a large skillet over medium heat and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, red bell pepper, and ½ cup of water. Mix well and cook for 5 minutes, occasionally stirring.
  • Add potatoes, chicken, coconut milk, and 1 cup water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Sprinkle chopped fresh basil and cilantro over the curry and divide evenly among bowls.

Notes

I recommend a simple salad that consisted of lettuce, shredded carrots, and cucumber and served it with an orange ginger dressing. The salad was refreshing and helped cool off our mouths from the heat of the curry. This curry is on the medium to hot side.

Nutrition

Calories: 226kcal | Carbohydrates: 23g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 96mg | Potassium: 687mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9420IU | Vitamin C: 48mg | Calcium: 78mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Lauren @ Healthy Delicious

    March 04, 2015 at 12:40 pm

    I don’t think I’ve ever had Malaysian food, but I love all of the flavors in this and it looks incredible!

    Reply
    • Katie

      March 12, 2015 at 10:02 pm

      Me either–although I really want to go and visit!!! This curry is AWESOME!

  2. Colleen (Souffle Bombay)

    February 28, 2015 at 2:25 pm

    I have yet to try a curry or any sort!  I need to get on that quick!

    Reply
    • Katie

      March 31, 2015 at 2:58 pm

      My husband was like that for years… give it a try!

  3. Susan

    February 27, 2015 at 5:51 pm

    My husband is always pushing me to go the Malaysian restaurants near us but I never go because I don’t eat curry but yours looks wonderful! I love the color and I think perhaps, you could change my mind here!

    Reply
    • Katie

      March 12, 2015 at 10:03 pm

      Give it a try… my husband isn’t a fan of curry but he loved this one because its full of flavor!

  4. Nancy P.@thebittersideofsweet

    February 27, 2015 at 3:02 pm

    This is comfort food all the way! Looks delicious!

    Reply
    • Katie

      March 31, 2015 at 2:57 pm

      Yes it is!

  5. The Food Hunter

    February 26, 2015 at 10:33 am

    I have never made curry but I would love to try this

    Reply
  6. danielle

    February 26, 2015 at 10:22 am

    I love curry!  This sounds perfect!

    Reply
  7. Angie

    February 26, 2015 at 9:46 am

    mmm, this looks so good! I learned curry from a  coworker too! I love all the vegetables you added, it’s so healthy and flavorful! 

    Reply
  8. Paula - bell'alimento

    February 26, 2015 at 8:33 am

    Oh Katie this is the perfect I’m snowed in meal! Would love to dig into that chicken curry.

    Reply

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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