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Malayan Chicken Curry – Classic, rich and deep in flavour
Your family and friends will rave over the authentic flavours

You really will feel like you are in Malaysia enjoying this
aromatic dish,

Packed with spices to bring out the flavour of Malay
Serve with cooked boiled rice
Why not try this weekend.




Malayan Chicken Curry

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4-6

Malayan Chicken Curry


  • 2-3 tbsp oil
  • 4 skinless chicken , breast or de-boned thighs, cut into 3cm pieces
  • 2 Onions, Large sliced
  • 2cm fresh ginger, peeled and grated
  • 2 Cloves Garlic, crushed
  • 1 tbsp medium curry powder
  • ½ tsp tummeric powder
  • ¼ tsp ground cloves
  • 200ml Chicken Stock
  • 1 tbsp mango chutney
  • 200 ml double cream
  • 4 dried curry leaves
  • Sand & Pepper to taste
  • Coriander to sprinkle when serving


  1. Heat the oil in a large pan
  2. Season the chicken with salt & pepper and fry in two batches over a high heat for 3-4 minutes until sealed with a golden colour remove from pan and set aside
  3. Add more oil if needed, add onions and cook for 10 minutes on a medium heat until soft
  4. Add garlic, ginger and spices and cook for 1 minute add the stock, Mango and bring to the boil
  5. Boil for two minutes to reduce liquid then add cream and curry leaves
  6. Bring back to boil, add chicken, cover with a lid and simmer for 5 minutes until chicken is cooked through
  7. Remove the curry leaves, sprinkle with fresh chopped coriander
  8. serve with cooked rice and mango chutney.


Serve with cooked Boiled Rice and a side helping of Mango Chutney

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