Chicken Curry V

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nora muhammad 3

"This is the Malaysian version of Indian chicken curry, which uses coconut milk. It can be substituted with yogurt or low-fat milk, but the taste won't be the same."
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45 m servings 491 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 67.2 g
  • 134%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large, deep skillet over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, stirring constantly.
  2. Pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.


  1. 13 Ratings

Most helpful positive review

This is the authentic way to make Malaysian chicken curry!

Most helpful critical review

I did not care for this recipe.

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Most positive
Least positive

This is the authentic way to make Malaysian chicken curry!

This was great & easy as. I did make some changes using what I did have though. Left out Anise pod, tamarind & curry leaves as don't have. Used regular brown onion instead of shallots. Used g...

The two cups of water makes the sauce watery. Use much less if you want a thicker sauce.

An absolutely AMAZING dish! I do recommend that you use less water if you desire a thicker sauce. :)

I don`t eat chicken but my family say in whole this dish is very good. But I have two remarks. At first, it would be desirable, that sauce was a little bit hotter. At second, the sauce is too li...

Amazing. I liked it much better than Indian curry, which uses yogurt instead of the coconut milk. Many of the ingredients were difficult to find (Anise pods and Tamarind Juice...I went to 3 di...

My family thinks this was the best curry we've had yet! I didn't have all the whole spices, so I substituted ground spices in many cases, and I had no tamarind. I also used a whole can of ligh...

I did not care for this recipe.

Great curry - I kept the sauce thick and added fresh mango

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