Malaysian Chicken Curry

Recipe by WaterMelon
READY IN: 45mins




  • First, dry fry the dessicated coconut with turmeric, ground ginger, garlic powder, chilli flakes, salt and pepper until lightly browned (you can also toast it in the oven at 300°F for 5-10mins but you have to watch it VERY carefully as it burns quickly; you may need to stir once or twice); set aside.
  • Heat olive oil in a medium saucepan.
  • Once hot, turn heat down to medium hot and saute onion, garlic, chopped chilli, ginger and lemongrass for 2 minutes.
  • Stir in curry powder, mix well for another minute.
  • Stir in chilli paste, stir fry until well-combined.
  • Add curry leaves, stir fry until fragrant (about 1-2 minutes).
  • Add about 1/2 - 1 cup of water and coconut milk.
  • Simmer for 2-3 minutes.
  • Add the chicken pieces and let cook over low heat for approximately 20 minutes, adding more water if you find it too dry.
  • Add the evaporated milk to the curry, stir well.
  • Add the vegetables and simmer for another 10 minutes.
  • You may add some salt and pepper if desired (i usually add a good dash of black pepper).
  • Finally, stir in the dessicated coconut (the mixture should be quite thick).
  • Serve over hot coconut rice (nasi lemak), garnished with sliced cucumber.