Malaysia Curry Chicken

image credit: tasteasianfood


(A) To blend

  • 150 g onion
  • 25g ginger
  • 70g red chili
  • 100g lemongrass
  • 3 tablespoons cooking oil

(B) To curry

  • 1kg chicken, bone-in, skin-on
  • 500g potatoes
  • 1 medium size tomato (100g)
  • 4 sprigs curry leaves (4g)
  • 80g curry powder
  • 18g salt
  • 150ml coconut milk
  • 150ml water


  1. Marinate the chicken with salt for three hours.
  2. Cut the potatoes into wedges, about the size of the chicken.
  3. Blend ingredients A until it becomes a smooth paste, then saute until aromatic.
  4. Add the chicken to A, followed by the remaining ingredients in B.
  5. Simmer for half an hour until the potatoes are soft.
  6. Garnish with fresh curry leaves and serve.