{"id":22677,"date":"2025-11-30T00:05:31","date_gmt":"2025-11-30T08:05:31","guid":{"rendered":"http:\/\/iamafoodblog.com\/?p=22677"},"modified":"2025-11-29T22:11:58","modified_gmt":"2025-11-30T06:11:58","slug":"kari-ayam-malaysian-chicken-curry-recipe","status":"publish","type":"post","link":"https:\/\/iamafoodblog.com\/kari-ayam-malaysian-chicken-curry-recipe\/","title":{"rendered":"Coconut Chicken Curry"},"content":{"rendered":"

Coconut chicken curry is one of my all time favorite comfort foods, especially this version: Malaysian-ish coconut curry chicken. The saucy, coconutty curry sauce spooned onto rice is so, so good.<\/strong><\/p>\n

This is my ultimate chicken curry: flavorful and savory, with a hint of spice and a coconutty base; tender, large, juicy pieces of chicken; soft and tender potatoes that still hold their shape; and a sauce thick enough to coat a spoon but not so thick that it doesn\u2019t flow over rice easily.<\/p>\n

\"coconut<\/picture><\/p>\n

This chicken curry recipe is the best of all worlds<\/h2>\n

This curry is a mix of Malaysian, Singaporean, and Indonesian styles. It\u2019s thickened with coconut milk, seasoned with fish sauce, and scented with lemongrass, star anise, and cinnamon. A flavor bomb of savory with just a hint of sweet and spice.<\/p>\n

It\u2019s 100% a labor of love: hand pounded aromatics, a custom mix of spices, and a slow gentle simmer, long enough for the oils to separate out and float on top for those glorious pools of seasoned oil on top of the saucy yet thick coconut curry sauce.<\/p>\n

How to make coconut chicken curry<\/h2>\n
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  1. Make the curry paste.<\/strong> Crush all lemongrass, garlic, shallots, ginger, and Thai chilis together with a mortar and pestle. You can use a food processor too. Stir in the curry powder, turmeric, chili flakes, and a bit of oil.<\/li>\n
  2. Marinate.<\/strong> Let the chicken absorb ALL the flavors. Longer is better, but at least 30 minutes.<\/li>\n
  3. Sear.<\/strong> Give the chicken skin a nice golden sear. This also fries the curry paste a bit to bring out the flavors.<\/li>\n
  4. Simmer.<\/strong> Simmer everything together until the chicken is juicy and cooked through and the potatoes are nice and tender, about 1 hour.<\/li>\n<\/ol>\n

    \"chicken<\/picture><\/p>\n

    Chicken curry ingredients<\/h2>\n

    It looks like you need a lot for this chicken curry, and I\u2019m not going to lie, the ingredient list is on the longer side, but it\u2019s well worth the shopping and time investment. Along with the standard chicken, potatoes, garlic, ginger, coconut milk, and chicken stock, you\u2019re going to need the following:<\/p>\n