Slow Simmered Malaysian Curry Chicken with Coconut Milk
A rich and fragrant chicken curry simmered slowly in creamy coconut milk and traditional Malaysian spices. This Malaysian-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 lb, bone-in, skin removed, cut into chunks chicken thighs
- 1 cup coconut milk
- 1 medium, finely chopped onion
- 4, minced garlic cloves
- 1 tablespoon, grated ginger
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon chili powder
- 1 teaspoon cumin seeds
- 2 tablespoons vegetable oil
- 1 cup water
- 1 teaspoon salt
- 1/4 cup chopped for garnish fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a heavy-bottomed pot over medium heat. Add 1 teaspoon cumin seeds and cook until they start to pop, about 30 seconds.
- Step 2: Add 1 medium finely chopped onion, 4 minced garlic cloves, and 1 tablespoon grated ginger. Sauté for 5 minutes until onions soften and are translucent.
- Step 3: Stir in 1 teaspoon turmeric powder, 1 tablespoon coriander powder, and 1 teaspoon chili powder. Cook for 1 minute until fragrant.
- Step 4: Add 1 lb chicken thighs cut into chunks. Stir well to coat the chicken in the spices, cooking for 5 minutes until the chicken starts to brown.
- Step 5: Pour in 1 cup coconut milk and 1 cup water. Add 1 teaspoon salt, bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes until the chicken is tender and the sauce thickens.
- Step 6: Adjust seasoning with salt as needed. Garnish with 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Slow Simmered Malaysian Curry Chicken with Coconut Milk take to make?
Total time is about 65 minutes (15 min prep + 50 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 Slow Simmered Malaysian Curry Chicken with Coconut Milk?
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 chicken thighs from drying out.
Can I substitute ingredients in Slow Simmered Malaysian Curry Chicken with Coconut Milk?
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 Slow Simmered Malaysian Curry Chicken with Coconut Milk 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 Slow Simmered Malaysian Curry Chicken with Coconut Milk?
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.
