This lighter Malaysian chicken curry is a great and easy recipe to enjoy all the flavour of this meal with none of the guilt. It is lighter than the traditional recipes that use lots of coconut milk, and yet this lighter version does not compromise on the flavor. This is one of my favorite Malaysian curries.
The curry powder that I used back in Malaysia is difficult to find here in Spain so for this recipe I used the most available curry powder here and I have to admit, after adjusting the amount of curry powder used I’m very happy with the result.
I will not have anxiety attacks anymore when I see I’m running out of my Malaysian curry powders 😀
Watch how to make this lighter chicken curry in the video below:
Lighter Malaysian Chicken Curry
- 1/2 red onion , roughly cut
- 1 shallot , roughly cut
- 2 garlic cloves , cut
- 1/2 inch ginger
- 1 cup water (250 ml)
- olive oil
- 1 cinnamon stick
- 1 star anise
- 3 cloves
- 2 cardamom
- 1 shallot , thinly sliced
- 2 garlic cloves , thinly sliced
- 1 inches lemongrass , bruised and cut into 2 lengthwise
- 4 tbsp curry powder
- 1 tsp chilli powder
- 1 tsp turmeric powder
- pinch of salt
- 4 chicken thighs , bone in and skinless
- 2 potatoes , cut into 4-6 each
- 2 cups water (500 ml)
- 2 tsp sugar
- 2 tsp tamarind juice
- 7 oz coconut milk (200 ml)
- 1/4 cup fried shallots (around 4 tbsp)
- Put ginger, garlic, red onion, shallot and water in a blender. Blend into a fine paste, set aside.
- Heat some olive oil on medium heat. Add in cinnamon stick, star anise, cloves and cardamon pods. Cook for a minute until they release their fragrances. Add in thinly sliced shallots, garlic and bruised lemon grass. Cook until the shallots turn golden brown.
- Add in previously blended paste, curry powder, chili powder, turmeric powder and a pinch of salt. Stir and mix well. Cook on low heat for 10 minutes until the paste thickens, stirring occasionally.
- Add in the chicken thighs. Coat them well with the paste and cook for 5 minutes or until they turn white, flipping them now and then. Add in potatoes, water, sugar, tamarind juice and give it a good mix. Cook on low medium heat for 15-20 minutes until the chicken and potatoes are fully cooked and tender. Stir now and then.
- Add in coconut milk, mix well and let it simmer for 2-3 minutes. Lastly add in fried shallots, stir them in and the chicken curry is ready.