Spicy Malaysian Curry Chicken with Coconut Milk
A rich and aromatic chicken curry simmered with fragrant spices and creamy coconut milk, delivering a comforting Malaysian home-cooked flavor. This asian-inspired chicken ready in about 45 minutes pairs (400ml) coconut milk, 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 380 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 (450g), cut into chunks chicken thighs, bone-in and skin-on
- 1 can (400ml) coconut milk
- 1 medium, finely chopped onion
- 4 cloves, minced garlic cloves
- 1 inch piece, minced ginger
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1, bruised lemongrass stalk
- 3 tbsp cooking oil
- 1 tsp salt
- 1 cup (240ml) water
- 2 tbsp, chopped fresh cilantro leaves
Instructions
- Step 1: Heat 3 tbsp cooking oil in a large pot over medium-high heat for 2 minutes until shimmering.
- Step 2: Add 1 medium finely chopped onion, 4 minced garlic cloves, and 1 inch minced ginger to the pot; sauté for 3-4 minutes until fragrant and the onion softens.
- Step 3: Stir in 2 tbsp curry powder, 1 tsp turmeric powder, and 1 tsp chili powder; cook for 1 minute to release the spices' aroma.
- Step 4: Add 1 lb chicken thigh chunks to the pot, stirring well to coat with spices; cook for 5 minutes until lightly browned on all sides.
- Step 5: Pour in 1 can (400ml) coconut milk and 1 cup (240ml) water, then add 1 bruised lemongrass stalk and 1 tsp salt; stir to combine.
- Step 6: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until the chicken is tender and the sauce thickens.
- Step 7: Remove the lemongrass stalk, adjust seasoning as needed, and garnish with 2 tbsp chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Malaysian Curry Chicken with Coconut Milk take to make?
Total time is about 45 minutes (10 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 Spicy 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 (400ml) coconut milk from drying out.
Can I substitute ingredients in Spicy 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 Spicy 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 Spicy Malaysian Curry Chicken with Coconut Milk?
Asian 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.
