Malaysian chicken curry

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Prep time:

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Serves: 4

By SilverLining



  • 4 fresh red chilli (seeded or not)

  • 1 tsp turmeric

  • 1 knob ginger peeled and sliced

  • 750g chicken (thigh and/or breast)

  • 400ml coconut milk

  • 2 red onion chopped

  • 2 stems of lemon grass (white bit only)

  • 3 tsp tamarind paste

  • 4 cloves garlic peeled

  • 1 tsp fish sauce


  1. First, make the curry paste by blending the onion, chilli, garlic, lemongrass, ginger and tumeric in a blender.
  2. Heat the wok with some oil and swirl it round to coat the sides, then add the curry paste and cook it for 10 minutes or so. Add the chicken and stir-fry for 2-3 minutes.
  3. Add the coconut milk, tamarind puree and fish sauce and simmer for 15-20 minutes.
  4. Serve with rice and steamed bok choy.

Handy Hint

I have added vegetables to it to bulk it out or left the chicken out to make it a veggie curry!

Additional Information

  • Can Freeze

  • Make Ahead

  • Chicken

  • Nut Free

  • Egg Free

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