Spice It Up With Malaysian Chicken Curry

A delicious Malaysian Chicken Curry with tender chicken, fresh vegetables, and a rich, creamy curry sauce. Made from scratch with simple ingredients, it delivers authentic flavors that outshine takeout—perfect for sharing with the family!

Malaysian Chicken Curry, known as Gulai Ayam, is a delightful dish featuring tender chicken cooked in a rich, aromatic sauce infused with a medley of spices.

The homemade curry powder mix is the key to this recipe's incredible aroma and flavor, setting it apart from others. I enjoy serving this authentic Malaysian chicken curry over white rice as a satisfying main dish.

It's the perfect comfort meal for a chilly day, with the rich, warm curry providing instant coziness. The savory sauce paired with fluffy white rice creates a truly delightful combination.

Ingredients & Substitutes

• Chicken Thighs: Use skinless, boneless thighs or skin-on thighs with the bone removed.

• Shallot: Substitute with onion if preferred.

• Ginger & Garlic: Essential for flavor.

• Snap Peas: Can be replaced with snow peas.

• Green Onion: Adds a fresh, mild taste.

• Potatoes: Yukon Gold potatoes are ideal.

• Stock: Use low-sodium chicken or vegetable stock.

• Bell Peppers: Choose red, green, yellow, or orange bell peppers.

• Bay Leaves: For subtle aromatic notes.

• Coconut Milk: Use whole-fat coconut milk, not light.

• Neutral Oil: Options include avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid low-smoke-point oils like olive oil.

  Spices:

  • Curry powder mix

  • Ground coriander

  • Chili powder

  • Salt

  • Fennel seeds

  • Cloves

  • Turmeric powder (for yellow color)

  • Cinnamon powder

  • Star anise

  • Ground nutmeg

  • Black pepper (or substitute with white pepper)

Expert Tips

• Choose Fresh Chicken Thighs: Always check for freshness when buying chicken thighs. If they have a gamey smell or any odor through the packaging, it will affect the taste—opt for odorless ones.

• Dice Evenly: Cut the chicken into uniform pieces to ensure even cooking.

• Mind the Potatoes: Avoid chopping potatoes into small pieces, as they may disintegrate into the sauce. Larger quarters hold their shape better.

• Prep Ahead: Prepare all ingredients in advance, especially the homemade curry powder mix, as the cooking process moves quickly.

• Blend Coconut Milk: Stir whole-fat coconut milk thoroughly before use to ensure the fats and liquids are evenly mixed.

• Handle Aromatics with Care: Cook garlic and other aromatics only until fragrant to avoid burning.

• Thicken the Sauce: Allow the sauce to simmer and reduce until it reaches a creamy consistency, avoiding a runny texture.

• 453 g skinless boneless chicken thighs diced

• 1 shallot finely minced

• 1 inch ginger minced

• 4 cloves garlic minced

• 1 red bell pepper diced

• 150 g snap peas or snow peas with pointy ends trimmed

• 1 green onion sliced into 1-inch pieces

• 2 medium yukon gold potatoes peeled and quartered

• 1000 ml chicken stock or vegetable stock

• 400 ml coconut milk full fat

• 30 ml vegetable oil or any neutral oil

• 2 bay leaves

Curry Powder Mix

• 12 g salt

• 2 g ground coriander

• 2 g chili powder

• 2 g fennel seeds

• 2 g ground turmeric

• 2 g ground cinnamon

• 1 g ground nutmeg

• 1 g black pepper

• 6 cloves

• 2-star anise

Instructions

1. In a small bowl, mix together the ingredients for the curry powder and set it aside. Heat oil in a large pot over medium heat, then sauté the shallot, garlic, ginger, and curry powder mixture until fragrant and well combined.

2. Add the sliced chicken and stir to coat with the spices, cooking for about a minute. Pour in the chicken stock and add the bell peppers, snap peas, potatoes, and bay leaves.

3. Stir, cover, and bring to a boil for 3 minutes. Next, stir in the coconut milk, bring the mixture to a boil, then lower the heat to a simmer.

4. Allow it to simmer for 30 minutes until the sauce thickens and reduces by half. Finally, add the green onions, stir well, and serve with rice. Enjoy!

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