Spicy Malay chicken curry

This fragrant Malay chicken curry is spice, but the coconut cream takes the edge off the bite. If you can't source kaffir lime leaves, use 2 tablespoons of grated lime zest instead.

  • 30 mins cooking
  • Serves 4
  • Print


Spicy Malay chicken curry
  • 1 tablespoon peanut oil
  • 1 large (200g) onion, sliced
  • 2 (400g) medium desiree potatoes
  • 1 tablespoon grated fresh ginger
  • 2 clove garlic, crushed
  • 1 kilogram chicken breast fillets, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground tumeric
  • 2 tablespoon chopped fresh lemongrass
  • 2 kaffir lime leaves, finely chopped
  • 4 small fresh red chillies, seeded, chopped
  • 2 medium (380g) tomatoes, chopped
  • 2 teaspoon caster sugar
  • 1 cup (250ml) water
  • 1 cup (250ml) coconut cream
  • 1/3 cup peanuts, coarsely chopped


Spicy Malay chicken curry
  • 1
    Peel potatoes, cut into wedges and cook in a medium pan of salted water until tender.
  • 2
    Heat oil in large pan, cook onion, ginger and garlic, stirring, until onion is soft. Add chicken, cook, stirring, until browned lightly.
  • 3
    Stir in spices, lemongrass, lime leaves and chilli; cook, stirring until fragrant. Add remaining ingredients; simmer, uncovered, about 30 minutes or until thickened slightly.
  • 4
    Serve on a bed of rice, sprinkled with peanuts and a few coriander leaves. Add a portion of just cooked green beans.

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