Easy One-Pot Malaysian Chicken Curry
Juicy, tender chicken with vegetables simmered in a creamy, aromatic curry sauce. This one-pot, easy Malaysian chicken curry is made from scratch for authentic flavors! A delicious main that's family-friendly, better-than-takeout, and budget-friendly.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb skinless boneless chicken thighs (diced)
- 1 shallot (finely minced)
- 1 inch ginger (minced)
- 4 garlic cloves (minced)
- 1 red bell pepper (diced)
- 1.5 cups snap peas (or snow peas, ends trimmed)
- 1 green onion (chopped into 1" long pieces)
- 2 medium yukon gold potatoes (peeled & quartered)
- 4 cups chicken stock
- 14 fl oz. coconut milk (full fat kind)
- 2 tbsp vegetable oil (or any neutral oil)
- 2 bay leaves
- salt
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 tsp fennel seeds
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp black pepper
- 6 cloves
- 2 star anise
Instructions
- 1
In a small bowl, combine the ingredients for the curry powder mixture as listed above and set aside.
- 2
Heat oil in a large pot on medium heat. Once hot, add shallot, garlic, ginger, and the curry powder mixture. Stir to fry until combined and fragrant, about 30-60 seconds.
- 3
Add diced chicken and stir-fry with the spices allowing the chicken to cook for 1 minute.
- 4
Add the chicken stock, bell peppers, snap peas, chopped potatoes, and bay leaves and stir to combine. Cover and boil for 3 minutes.
- 5
Stir in the coconut milk. Bring to a boil and then reduce to a rolling simmer on low-medium heat. Simmer for 30 minutes until the sauce has reduced by half and has thickened to your desired consistency.
- 6
Season with salt to taste. Remove from heat. Garnish with chopped green onions and serve immediately with rice.