Recipes

Malaysian Chicken Curry

Serves 4

| Prep Time: 5 mins

| Cook Time: 40 mins

| Total Time: 45 mins

You may need: Bumbu Bali

Discover The Recipe

In the realm of Malaysian cuisine, curry holds a place of honor, symbolizing the country's diverse cultural heritage of Indo-European-Asian influences and culinary prowess. From the bustling streets of Kuala Lumpur to the tranquil shores of Penang, curry is a beloved staple, celebrated for its depth of flavor and versatility. Introducing our take on simple Malaysian Chicken Curry—a tantalizing blend of flavors that delivers just the right mix of simplicity and depth that you’ll find in Malaysia. Bursting with aromatic spices and rich textures, this dish offers a comforting and delicious fusion from Southeast Asia.

Our Malaysian Chicken Curry showcases the exotic flavors of the region, highlighted by our deeply fragrant blend we call Bumbu Bali spice. This blend weaves together typical curry notes from coriander, ginger, cinnamon, cardamom, with peppery-notes and aromatic bay leaves. First the spices are tempered (sauteéd) with fresh ginger and then chicken thighs as a symphony of aromas fills the kitchen. Simmered to perfection in a luscious coconut milk broth, this curry promises a creamy texture that envelops each bite in pure indulgence. For added freshness and texture, feel free to add fresh green beans or mushrooms. Garnished with fresh cilantro and served with steaming jasmine rice, our Malaysian Chicken Curry invites you to take a bite with its intoxicating aroma.

Ingredients

2 Tbsp olive or vegetable oil
1 medium yellow onion, diced
2 inch knob of ginger, peeled then sliced
2 Tbsp Piquant Post Bumbu Bali spice
½ tsp cayenne pepper (optional)
1.5 lb chicken thighs, bone-in
3 cups water
½ tsp Kosher salt
1 (14.5 oz) can coconut milk (full fat for creamier texture, lite milk is OK)
2 cups green beans or broccoli florets, optional
1 cup sliced mushrooms, optional
Cilantro, for garnish
Cooked jasmine or white rice, for serving

Notes

You can substitute beef or chicken drumsticks - be sure to choose a fattier cut so the meat doesn’t dry out.

We used bone-in thighs for a richer curry, boneless thighs would still be very tasty.

When adding the water, add enough so that the chicken is fully covered.

Use full fat coconut milk for a richer, creamier sauce. Or use lite coconut milk to reduce calories.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

In a large pot, heat oil over Med. Add onions and ginger, sautéing for 3-4 mins. Add Piquant Post Bumbu Bali and cayenne pepper, sauté for 1 minute, until fragrant.

Add chicken thighs and stir well to coat with spice/aromatic mix. Add water and salt. Bring to a boil, then lower heat and simmer for 30 mins.

Once simmered, add coconut milk, green beans and mushrooms. Simmer for 5 more mins.

Serve over or alongside hot jasmine rice.

Alternatives & Substitutions

Bumbu Bali can be used to make a flavor-bomb paste anywhere you want layers of deep flavor, from tapenade to curries or fried rice.
Try using Bumbu Bali spice to make a delicious Indonesian Beef Rendang for a delightful treat. Or try our Chicken Nasi Goreng for a comforting rice dish.
Another comforting dish is Opor Ayam, an Indonesian white chicken curry. Or our delicious Ayam Goreng, Indonesian Fried Chicken.
If you like shrimp, use the Bumbu Bali spice to try our spectacular Indonesian stir-fried noodles Mie Goreng recipe instead.
Vegetarians, try making our savory Balinese Pumpkin Curry. Or be sure to try our Vegan Mie Aceh or our Indonesian Tamarind Vegetable Soup.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
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