Kuala Lumpur Spiced Coconut Chicken Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Malaysian-inspired chicken curry simmered in rich coconut milk with aromatic spices and fresh herbs. This malaysian-inspired chicken ready in about 50 minutes pairs coconut oil, medium, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Malaysian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large saucepan over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
  2. Step 2: Stir in 4 minced garlic cloves, 1 inch grated ginger, 1 tsp turmeric powder, 1 tbsp coriander powder, 1 tsp cumin powder, 1/2 tsp red chili powder, and 1 small cinnamon stick; cook for 2 minutes until aromatic.
  3. Step 3: Add 500 g boneless chicken thigh chunks and sear for 4-5 minutes until lightly browned.
  4. Step 4: Mix in 2 tbsp tomato paste and 400 ml coconut milk, then add 10 fresh curry leaves and 100 ml water. Season with salt to taste.
  5. Step 5: Bring to a gentle simmer, cover and cook for 25 minutes, stirring occasionally, until chicken is tender and sauce thickens.
  6. Step 6: Garnish with a handful of chopped fresh cilantro before serving with steamed rice.

Frequently asked questions

How long does Kuala Lumpur Spiced Coconut Chicken Curry take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kuala Lumpur Spiced Coconut Chicken Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.

Can I substitute ingredients in Kuala Lumpur Spiced Coconut Chicken Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kuala Lumpur Spiced Coconut Chicken Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kuala Lumpur Spiced Coconut Chicken Curry?

Malaysian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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