Easy One-Pot Malaysian Chicken Curry

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Juicy, tender chicken with vegetables simmered in a creamy, savory curry sauce. This easy Malaysian chicken curry is made from scratch for authentic and aromatic flavors! A delicious one-pot main that's family-friendly, budget-friendly, and better than takeout.

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Why This Recipe Works
Ingredients & Substitutes
Instructions
Expert Tips
Variations
Pairing Suggestions
Storage & Reheating
FAQ
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Malaysian Chicken Curry (aka 'Gulai Ayam') is a delicious dish packed with tender chicken thighs cooked in a yellow coconut curry sauce made from a variety of spices. It's a popular Asian chicken curry dish served at Indonesian and Malaysian restaurants with steamed white rice.

Gulai Ayam originates from Indonesia and the Malaysians have adapted it to create their own version. In my version, I have added more vegetables for fiber. I love this dish for its comforting flavors. It also transports me back to my travels to Malaysia, when we visited my husband's hometown!

Why This Recipe Works

The homemade curry powder creates a more aromatic, flavorful curry than most store-bought blends.
After testing different cuts, chicken thighs are best for a tender, juicy result.
Many Malaysian chicken curry recipes lack depth of flavor; using fresh aromatics and a freshly made curry powder delivers a richer, more authentic taste.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Chicken Thighs: I recommend using skin-on or skinless, boneless chicken thighs for best taste. Substitution: Use bone-in chicken thighs and cook until they reach an internal temperature of 165°F.
Shallot: To add sweetness and aroma to the curry. Substitution: Onion.
Fresh Ginger: To cut the richness of the chicken. I don't recommend using ground ginger.
Garlic: To add flavor and aroma. Substitution: Jarred minced garlic.
Snap Peas: To add fiber. Substitutions: Snow peas, broccoli florets, or chopped green beans.
Green Onion: To add fragrance and a pop of color.
Yukon Gold Potatoes: To thicken the curry and for substance. Substitutions: Red potatoes or yellow potatoes.
Chicken Stock/Broth: Use low-sodium or unsalted to control saltiness.
Red Bell Peppers: To add flavor and color. Substitutions: Green, yellow, or orange bell peppers.
Bay Leaves: To add a floral and earthy flavor.
Full-Fat Coconut Milk: To balance the spicy flavors and create a creamy base. Substitution: Coconut cream. Do not substitute with light coconut milk.
Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
Salt

Curry Powder Mix

Ground Coriander: To add a citrusy, earthy flavor.
Chili Powder: To add spice.
Fennel Seeds: To add depth and sweetness. Substitution: ½ teaspoon ground fennel seeds.
Cloves: To add a warm, sweet flavor.
Turmeric Powder: To add a natural yellow color.
Ground Cinnamon: To balance the heat and add a warm sweetness.
Star Anise: To add a sweet, licorice flavor.
Ground Nutmeg: To add a nutty, sweet flavor.
Black Pepper: For a kick.

Instructions

Below are step-by-step instructions on how to make Malaysian chicken curry:

Make curry powder: In a small bowl, mix together the curry powder ingredients as listed above and set aside.
Toast aromatics and spices: Heat oil in a large pot over medium heat. Once hot, add shallot, garlic, ginger, and the curry powder mixture. Stir-fry for 30-60 seconds until fragrant and well combined.
Add chicken: Add the diced chicken and stir-fry for about 1 minute to coat evenly.
Build the curry base: Pour in the chicken stock, then add bell peppers, snap peas, potatoes, and bay leaves. Stir to combine, cover, and bring to a boil for 3 minutes.
Simmer with coconut milk: Stir in the coconut milk. Bring back to a boil, then reduce to a low-medium simmer. Cook for 30 minutes, until the sauce reduces by half and reaches your desired thickness.
Finish and serve: Remove from heat, garnish with chopped green onions, and serve immediately with rice.

Expert Tips

Use fresh chicken thighs as the main ingredient; they should have no off or gamey smell.
Cut the chicken thighs into even pieces so they cook uniformly.
Chop potatoes into large quarters so they hold their shape during cooking; smaller pieces will break down in the sauce.
Toast the aromatics and spices to fully develop and release their flavors.
Stir the coconut milk before adding to ensure the fat and liquid are fully combined.
Let the curry simmer to reduce and naturally thicken the sauce.

Variations

Pork version: Replace the chicken thighs with diced pork shoulder.
Beef version: Replace the chicken thighs with diced sirloin.
Vegetarian Tofu version: Refer to my recipe here for a Malaysian tofu curry.

Pairing Suggestions

Malaysian chicken curry pairs well with:

Starters: Malaysian Curry Puffs.
Noodle Dishes: Bihun Goreng, or Mee Goreng.
Rice Dishes: Nasi Goreng
Vegetable Dishes: Chinese Garlic Gai Lan or Garlic Green Beans.
Protein Dishes: Curry Fried Fish or Curry Tofu.
Desserts: Kuih Seri Muka, Apam Balik, or Pandan Custard Cake.

Storage & Reheating

Leftover Malaysian chicken curry can last up to 4 days when stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until heated through.
Freezer: Malaysian chicken curry can be frozen for up to 2-3 months when stored in a freezer-safe bag, once cooled. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through. Note: Freezing will cause the vegetables to become mushy.

FAQ

Can I make Malaysian chicken curry in advance?

Malaysian chicken curry can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.

How do I make the curry thicker?

To thicken the curry, simmer it covered on low-medium heat until it reaches your desired consistency. For a thicker sauce, remove the lid during the last 5 minutes and simmer over medium heat to allow excess liquid to evaporate.

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