Malaysian Chicken Curry

After trying true Malaysian curry with a freshly made flaky buttery paratha, it will change your world of curry. It’s not quite the power hitting Indian or the acidic coconutty Thai but somewhere in between; it’s rich from the coconut but with a some more depth and grounding. It seem’s like a lot of ingredients here, but don’t let it overwhelm - I’m sure you have quite a few of these in your cupboard already!


For the Curry Paste:

  • 4 garlic cloves, peeled 
  • 4 chillies, stalks off 
  • 2 lemon grass stalks, outer stalks removed and sliced
  • 5cm piece fresh ginger, peeled and sliced 
  • 2 banana shallots, peeled and roughly chopped 
  • 1tsp ground numeric 
  • 1tbsp oil 

For the Curry:

  • 500g chicken thighs bone-in, cut into chunks (ask your butcher to do this to avoid sharp bones) 
  • 1 onion, sliced 
  • 5 kaffir lime leaves 
  • 1 cinnamon stick 
  • 3 star anise 
  • 1tsp ground numeric 
  • 200ml chicken stock 
  • 400ml can coconut milk 
  • 2tsp palm sugar 
  • 2tbsp fish sauce 
  • bunch of green beans, trimmed and chopped
  • bunch coriander 


  • Put all of the curry paste ingredients in a food processor and blend until it forms a rough paste 
  • Heat oil in a heavy-based saucepan, and add the paste cooking it for a few minutes before adding the onion. Sweat the onions into the paste for 10mins 
  • Add in the chicken pieces, making sure they’re well coated in the mix and then add all other ingredients except green beans and coriander. Bring to the boil, cover and then reduce the heat leaving it to simmer for 1hr 30mins
  • Skim off any excess oil
  • Add in the green beans and cover again for 5mins
  • Serve with paratha and some rice, if you fancy