Description
A classic Malay chicken curry simmered in creamy coconut milk with fresh turmeric, lemongrass, and fiery bird’s eye chillies, delivering bold yet balanced flavours in a simple one-pot dish.
Ingredients
- 300 g bone-in, skin-on chicken pieces (thighs or drumsticks)
- 2 cups water or chicken stock (480 ml)
- 200 ml full-fat coconut milk
- 1 tablespoon salt, or to taste
- 1 teaspoon sugar
- 4–5 kaffir lime leaves, torn
- For the Blended Spice Paste:
- 1 whole red onion, roughly chopped
- 3–4 cloves garlic
- 1 inch fresh ginger, sliced
- 1 inch fresh turmeric, sliced (or 1 teaspoon turmeric powder)
- 1 stalk lemongrass, white inner core only, sliced
- 10 Thai bird’s eye chillies (adjust to taste)
- 2–3 tablespoons water (30–45 ml)
Instructions
- Blend onion, garlic, ginger, turmeric, lemongrass, bird’s eye chillies, and water into a smooth paste.
- Transfer paste to a pot over medium heat. Add water or stock and stir to combine.
- Add chicken pieces and bring to a gentle boil.
- Reduce heat, cover, and simmer for 15–20 minutes until chicken is tender.
- Lower heat to medium-low and stir in coconut milk gently. Avoid vigorous boiling.
- Season with salt and sugar. Add torn kaffir lime leaves and simmer 2–3 minutes.
- Turn off heat and serve hot with steamed rice.
Notes
- Reduce chillies for a milder version.
- Do not boil strongly after adding coconut milk to prevent separation.
- Boneless chicken reduces cooking time to 12–15 minutes.
- Add long beans or cabbage during final 5 minutes if desired.
- Store refrigerated up to 3 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Malay
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
