How to Make the BEST Malaysian Curry!

curry sauce

🥗Healthier: tomato sauce

💰Cheaper: curry powder + water

Tomato sauce offers a lighter option while maintaining flavor.

fried chicken

🥗Healthier: grilled chicken

💰Cheaper: baked chicken

Grilled chicken reduces fat while still being delicious.

mutton curry

🥗Healthier: chicken curry

💰Cheaper: beef curry

Chicken is often more affordable and lighter than mutton.

prawn curry

🥗Healthier: tofu curry

💰Cheaper: vegetable curry

Tofu provides protein without the cost of seafood.

Wash jasmine rice 2-3 times until water runs clear.

Measure out chicken stock and coconut water in equal parts to rice.

Add a pinch of salt and sugar to the rice.

Cover rice, bring to a boil, then reduce heat to medium-low to simmer for 10-15 minutes.

Tie pandan leaves in knots and add to rice for flavor.

Finely dice onion, ginger, and garlic.

Cut tomatoes roughly and prepare chicken thighs by marinating with curry powder, chili powder, garam masala, turmeric, and salt.

Sear marinated chicken thighs in oil until golden brown.

Cook whole spices (cassia bark, star anise, cardamom pods) in oil to release flavors.

Add soaked curry leaves and diced onions to the pan, sweat until softened and browned.

Add ginger and garlic, followed by additional pandan leaves.

Once onions are browned, add chicken to the pan and sear further.

Mix in tomato paste and light soy sauce for seasoning.

Add palm sugar and scrape the bottom of the pan to lift spices.

Pour in chicken stock and coconut water to create the curry base.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens