Chicken Curry

Name: Chicken Curry
Total time: 40 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 2 tbsp cooking oil; 750 g boneless chicken thighs (and/or breasts), cut into pieces; 2 stalk lemongrass, white part only, cut into 4-inch lengths and pounded; 7 piece kaffir lime leaves; 1 cup coconut milk; 1 tbsp lime juice; 0.5 tsp salt; 1.5 inch galangal; 250 g fresh red chilies, seeded and sliced; 5 piece shallots, peeled and sliced; 1 inch ginger, peeled and sliced; 6 piece candlenuts (or macadamia nuts); 0.5 inch fresh turmeric, peeled and sliced; 0.25 tsp belacan (shrimp paste)

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.

40 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

610

Calories

31g

Protein

15g

Carbs

48g

Fat

Scale recipe

4 servings

Original recipe

Ingredients14 items

Produce

🌿lemongrass, white part only, cut into 4-inch lengths and pounded2 stalk

🍃kaffir lime leaves7 piece

🍋lime juice1 tbsp

🫚galangal1½ inch

🌶️fresh red chilies, seeded and sliced250 g

🧅shallots, peeled and sliced5 piece

🫚ginger, peeled and sliced1 inch

🫚fresh turmeric, peeled and sliced½ inch

Meat

🍗boneless chicken thighs (and/or breasts), cut into pieces750 g

Pantry

🫒cooking oil2 tbsp

🥥coconut milk1 cup

🌰candlenuts (or macadamia nuts)6 piece

🦐belacan (shrimp paste)¼ tsp

Spices

🧂salt½ tsp

Instructions

1
Prepare the spice paste ingredients: peel and slice the galangal, seed and slice the red chilies, peel and slice the shallots, peel and slice the ginger, and peel and slice the fresh turmeric. If candlenuts aren't available, macadamia nuts work as a substitute.
2
Blend the galangal, red chilies, shallots, ginger, candlenuts, turmeric, and belacan (shrimp paste) together until they form a very fine paste.
3
Cut the boneless chicken thighs (and/or breasts) into bite-sized pieces.
4
Trim the lemongrass to the white part only, cut into 4-inch (10cm) lengths, and pound with the back of a knife to bruise it.
5
Heat the cooking oil in a wok over medium-high heat.
6
Add the blended spice paste and stir-fry until aromatic and a thin layer of oil rises to the top.
7
Add the chicken, pounded lemongrass, and kaffir lime leaves; stir well to coat everything in the paste.
8
Continue stirring and cooking until the chicken is nearly cooked through.
9
Pour in the coconut milk and stir to combine.
10
Reduce the heat to low and simmer for 15-20 minutes, until the chicken is fully cooked and the sauce has thickened slightly.
17:30 timer
11
Stir in the lime juice and salt to taste.
12
Serve hot with steamed rice.

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CuisineMalaysian