Malaysian Chicken Curry.

As we all know, I bloody love a good curry. It’s just such good comfort food and so tasty. I hate bland food. I just don’t understand how people can get such joy over a plate of plain cooked chicken, rice and boiled veg. If I had to eat food like that, I doubt I would ever eat! How do you look forward to any meal?! I usually cook all my curries in my slow cooker as it’s easy. But, last week, I really wanted to do something different. I love a Thai curry, but I always buy a paste for that rather than making it myself. I thought it would be good to give it a go and try something different.

I was nervous about making my own paste, as what if it tasted terrible? We had no back up for dinner that night! Although it was initially a bit of a faff to prepare the ingredients for the paste, cooking the actual curry took no time at all and it was so easy to do. Tom and I really enjoyed it, more so than a Thai curry. Next time I’m going to use monkfish as I think it will go really well. You can adjust some of the measurements to suit your taste buds. Particularly the chilli and lemongrass. I feel like lemongrass gets a bad rap. If you use too much of it, it can taste a bit like perfume, but, used properly, it adds depth of flavour.

I would make the paste either the night before or in the morning and marinate the chicken in it all day, leaving half to make the curry sauce. The lime juice in the marinade tenderises the chicken and it is so moist to eat.

Prep time – 20 minutes

Cooking time – 45 minutes

Ingredients for the paste:

  • 6 banana shallots.
  • 2 cloves of garlic.
  • Juice and zest of two limes.
  • 2 sticks of lemongrass.
  • 5-6 birds eye chillis.
  • 2 tbsp honey.
  • 2 tbsp dark brown sugar.
  • 1 tbsp fish sauce.
  • 2 tbsp tumeric.
  • 2 tbsp rapeseed oil (or whatever you have to hand – it’s just to bind it).
  • 1 sachet coconut creme in 100ml boiling water.
  • 2 kafir lime leaves.
  • Fresh coriander – use how much you like to taste.

Ingredients for the curry:

  • One chicken breast per person, diced.
  • 1 tsp lazy garlic.
  • 1 brown onion, finely diced.
  • 1/2 tsp lazy chilli.
  • 2-3 star anise.
  • 1 tsp ground cinnamon.
  • 400ml coconut milk.
  • 1 tbsp fish sauce.
  • 1 tbsp soy sauce.
  • 3 tbsp dark brown sugar.
  • 50 ml chicken stock.
  • 5 kafir lime leaves.
  • 1 tbsp runny honey.
  • Fresh coriander to garnish.


  1. Blitz all the curry paste ingredients together, ensuring they have all combined. Use half of the paste to marinade the chicken in a large bowl. Cover with cling film and set aside in the fridge. Save the rest of the paste for the curry.
  2. When you are ready to cook the curry, heat a small amount of oil up in large pan and fry off the garlic, chilli and onion. Cook on a medium heat for 5 minutes.
  3. Add the remaining curry pasta to the onion and fry for two minutes.
  4. Add the rest of the ingredients, except the coriander. Stir thoroughly and leave to simmer for 30 minutes. The chicken will be moist when you eat it.
  5. Serve with jasmine rice (I cheated and bought a microwaveable pouch), and garnish with fresh coriander, lime, chilli and spring onions.


One Comment Add yours

  1. I love the article, thanks for uploading


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