Malaysian Chicken Curry Recipe

Malaysia is a melting pot of Asian cuisines and their famous chicken curry - Kari Ayam - has a strong Indian influence, but with the addition of lemongrass, galangal and coconut milk you get a unique fragrant curry.

To make this recipe is super easy, I am using the Tean's Gourmet Malaysian Chicken Curry paste. Made in Malaysia, the Tean's Gourmet pastes are truly authentic and create a really delicious, no fuss curry. If you want a vegetarian dish, substitute aubergine instead of chicken.

When it comes to the chicken, I will always choose chicken thighs and I like them to have the skin on - they are definitely the best part and easy to get hold of.

Servings 4-5 | Cook Time: 40 mins | Prep Time: 5 mins | Marinating Time: 30 mins (optional)

Ingredients

1.5kg chicken thighs, skin on, bone-in
200g Tean's Gourmet Malaysian Chicken Curry Paste
400ml coconut milk
250ml chicken stock
150g potatoes, peeled and cut into 1'' dice
Fresh coriander
Pinch of sea salt

1. Arrange the chicken thighs skin side down onto an oiled roasting tray and spoon a little of the curry paste onto the fleshy side of each piece, smoothing it over to evenly coat. If you can, leave to marinade for 20-30 minutes.

2. Pre-heat your oven to 220°C.

3. Now turn the chicken thighs over so they are skin side up and sprinkle a pinch of sea salt over. Now place the tray in the pre-heated oven and roast for 20 minutes.

4. In a wide, high sided frying pan or heavy bottomed casserole pan, gently warm the remaining curry paste before adding the coconut milk and chicken stock and bringing to a simmer for a couple of minutes.

5. Once the chicken thighs have roasted for 20 minutes, take them out of the oven and arrange them in the pan with the sauce, pour all the cooking juices from the roasting tin in as well.

6. Gently simmer this, uncovered, for around 40 minutes. You are aiming for the chicken to become lovely and tender and for the sauce to reduce a little.

7. After around 10 minutes of simmering, add the diced potato to the pot and mix in, continue to cook for a further 30 minutes or until the potatoes are nice and soft.

8. It's very common for the fat to split from the sauce and rise to the top - this is a good thing and a classic way to serve this dish.

Cooking Tips

A few small things make a big difference with this curry. Roasting the chicken thighs skin-side up before they go into the sauce is the single best thing you can do for flavour - it renders the fat, crisps the skin and gives you those caramelised edges that gently melt into the sauce as it simmers. Skip this step and the curry is still good, but you lose a layer of depth.

Don't rush the paste. Warming it gently in the pan for a minute or two before you add the coconut milk and stock is where the spices wake up - you want it smelling properly fragrant before any liquid goes in. If it starts catching, just turn the heat down rather than adding liquid early.

If the sauce splits and a layer of red-gold oil rises to the top as it simmers, leave it. It's not a fault - it's a hallmark of a properly cooked Malaysian curry, and the way it's traditionally served. If you'd rather a smoother finish, give the sauce a gentle stir just before serving.

Try to cut your potatoes about the same size - around 1 inch cubes - any smaller and they'll break down into the sauce, any larger and they won't cook through in the time the chicken needs.

If you've got time, marinate the chicken in the paste for a few hours (or overnight in the fridge). It's not essential, but the flavour really gets into the meat.

Serving Suggestions

This is generous, hands-on food, and it loves a table with a few bits on it rather than just a single bowl. Steamed jasmine rice is the most traditional partner - it has just enough fragrance to lift the curry without competing - but basmati is excellent too if that's what you've got in. For something more substantial, warm paratha or roti are made for scooping up the sauce.

A small sharp side cuts through the richness beautifully. A quick cucumber salad with rice vinegar, a spoonful of mango chutney, or a punchy sambal will all do the job. A wedge of lime on the plate is non-negotiable - a squeeze right at the end brightens the whole thing.

For drinks, a cold lager or a glass of off-dry Riesling work surprisingly well - both have enough sweetness to balance the warmth of the spices without being overwhelmed.

Leftovers are arguably better the next day, once the spices have had time to settle. Reheat gently with a splash of water or stock to loosen the sauce.

Variations and Substitutions

The recipe is a brilliant base to play with.
For a vegetarian version, swap the chicken for chunks of aubergine, butternut squash or sweet potato (or a mix of the three). Roast them first as you would the chicken - about 25 minutes at 220°C - to caramelise the edges before they go into the sauce. Firm tofu works well too if you press it first; add it for the last 15 minutes of simmering so it absorbs the flavour without breaking up.

For a quicker weeknight version, use boneless chicken thigh fillets cut into chunks. Skip the roasting step, fry the paste off, add the chicken straight in with the coconut milk and stock, and simmer for 25 minutes. Less character, but on the table in 30.

Prawns are excellent here - use 600g of raw, peeled king prawns and stir them in for the last 4–5 minutes of cooking, just until they turn pink. Beef shin or diced lamb shoulder also work beautifully, but want a longer, gentler braise - closer to 90 minutes - to become tender.

To make it richer, swap half the coconut milk for coconut cream. To make it lighter, replace the coconut milk with a 50/50 mix of coconut milk and chicken stock.

If you'd like more heat, finely chop a red chilli (seeds and all) and add it with the paste. For less heat, stir a teaspoon of brown sugar into the finished sauce - it softens the warmth without dulling the spice.

Green beans, okra or wedges of red onion are all good additions, stirred in for the last ten minutes of simmering.