Spicy Malaysian Curry Chicken with Coconut Milk

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 45 minutes, pairs chicken thighs, bone-in and skin-on, coconut milk, onion 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.

Prep: 10 min Cook: 35 min Serves 4 Asian cuisine 380 cal/serving

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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

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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.