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Malaysian Curry Chicken (Quick Version)

by · 10 comments
Malaysian Curry Chicken01

Whenever I need a quick, simple and delicious meal, Malaysian curry will come up in my mind, one of my most favourite dishes. To myself, what is the most intriguing part is the fragrant coconut cream or coconut milk that’s often added to enrich the flavour. The heat of the curry can be mild to strong. When it comes to making this curry dish, I just love popping in all the vegetables I got left in my fridge. It perfectly goes with steamed Jasmine rice. Yes, we are big fans of rice. Or you might like to follow the Malaysian tradition to add noodles instead of rice. This curry sauce is very delicious and won’t go wrong with any kinds of vegetables and meat.

Malaysian Curry Chicken (Quick Version) (Printable recipe)
By Christine's Recipes
Prep time: 10 mins
Cook time: 20 mins
Yield: 3 to 4 serves

  • 450 gm chicken drumsticks or thighs, roughly chopped
  • salt, to taste
  • pepper, to taste
  • 150 gm green beans
  • 1 packet (200gm) Malaysian curry paste
  • 1 onion, cut into pieces
  • 1 carrot, roughly chopped
  • 1 to 2 potatoes, roughly chopped
  • 1 to 2 cups boiling water
  • 200 ml coconut cream
Malaysian Curry Chicken Procedures

  1. Blanch the green beans in boiling water for 2 to 3 minutes. Drain up and soak in cold water immediately in order to help keep its green colour. Drain well and set aside.
  2. Season the chicken with salt and pepper. Heat oil in a frying pan over medium-high heat. Fry the chicken until both sides are brown. You don’t need to cook through the chicken at this stage. Set aside.
  3. Add a little of oil in the pan. Saute the onion until fragrant. Add carrot and potato. Add the curry paste and stir to combine well. Cook until aromatic. Pour in boiling water, according to personal preference. Toss in the chicken and bring it to boil. Reduce heat to low and simmer until the potato is softened and chicken cooked through, about 15 to 20 minutes. Add coconut cream, green beans. When it boils again. Turn off the heat. Serve immediately.
Malaysian Curry Chicken02

  • There are various brands of ready-made curry paste available at Asian grocers. I used Tean’s Gournmet brand (田師傅) and was quite satisfied with its taste and the end result.
  • The amount of boiling water and coconut cream can be adjusted according to your personal preference. You might like to add more to decrease the heat of the curry sauce.


  1. Hi Christine, I too, use this brand of curry paste when I am too lazy to make my own paste. Your curry looks good, great with wantan noodles too.

    1. Great minds think alike, haha. Yum yum, wantan noodles.
      This brand is a saver for us on busy days.

  2. Yep, I too used ready mix paste like this and nobody is none the wiser! :D Your version looks delicious!

  3. I will have to look out for this ready made curry paste too. Your chicken curry looks really satisfying and delicious, Christine.
    Have a lovely day!

  4. Hi Christine,

    This is my first time visiting your site as I am always looking for other Asian recipes particularly Southeast. Your blog is beautiful and this Malaysian curry looks very flavorful. It is a definite share.

  5. This curry looks so inviting. I too use this type of 'instant' curry paste and over here there's a great variety to choose from.

  6. What a tasty looking chicken curry! We can just imagine the wonderful flavors. Cheers!

  7. Hi Christine, I live in Hong Kong where good Malaysian food is hard to come by and expensive. I will try your curry! Thanks.

  8. Hi Christine, I live in Hong Kong where authentic Malaysian food is hard to come by and expensive. I will try your recipe and hopefully it's not too spicy! Thanks much.

    1. Couldn't agree with you more.
      Hope you'll love it as my family does.