Tested till perfect Malaysian Chicken Curry

Malaysian Chicken Curry

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 1-1/2 tsp 1-1/2tspsalt
  • 1 tsp 1tspturmeric
  • 1 1chickenchickens, cut into pieces (or about 3 lb chicken pieces)
  • 4 4cloves garlic
  • 3 3shallotshallots, chopped (or 1 onion, chopped)
  • 2 tbsp 2tbspminced gingerroot
  • 3 3stalks tender lemongrass, trimmed
  • 2 tbsp 2tbspvegetable oil
  • 6 6cardamom podcardamom pods, crushed
  • 6 6whole cloves
  • 3 3whole star anise
  • 2 2cinnamon stickcinnamon sticks
  • 2 tbsp 2tbspblack mustard seeds
  • 3 tbsp 3tbspred curry paste
  • 1-1/2 tsp 1-1/2tsppacked palm sugar or light brown sugar
  • 1/2 cup 1/2cupchicken stock
  • 1 can (14 oz) 1can (14 oz)coconut milk
  • 2 2tomatotomatoes
  • 3 3Asian eggplantAsian eggplants, (or 1 regular eggplant), about 1-1/4 lb total
  • 8 oz 8ozlong beans or green beans
To change the number of servings, enter the number, then press "calculate". or reset


Sprinkle 1 tsp of the salt and turmeric over chicken; set aside. In food processor, purée together garlic, shallots, ginger and 2 tbsp water to make smooth paste; set aside.

Pressing on side of knife, lightly crush lemongrass. Cut into 2-inch long pieces; set aside.

In large Dutch oven, heat oil over medium-high heat. Lightly brown chicken, in batches; set aside. Drain off fat. Reduce heat to medium; cook reserved lemongrass, cardamom, cloves, star anise, cinnamon and mustard seeds, shaking pan, until mustard seeds start to pop, about 1 minute. Stir in garlic mixture, curry paste and sugar; cook, stirring, until fragrant, about 2 minutes.

Stir in stock and coconut milk; bring to simmer. Add chicken and any accumulated juices and remaining salt; reduce heat, cover and simmer until juices run clear when thighs are pierced, about 20 minutes.

Meanwhile, peel and cut each tomato into 8 wedges; remove seeds. Cut eggplants into 2-inch long chunks. Cut long beans into 2-inch long pieces. Add tomatoes, eggplants and beans to pan; bring to boil. Reduce heat, cover and simmer for 5 minutes. Uncover and simmer until eggplants are tender, about 7 minutes.

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