Recipe: Chicken Curry - Minn Majoe | Violinist
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Recipe: Chicken Curry

Recipe: Chicken Curry

Following on from last week’s post, I thought I’d include a Malaysian chicken curry recipe in case you fancy giving it a go in your own kitchen! This is my mum’s recipe, therefore tried and tested. You can adapt it to your preference in terms of chilli heat, how much sauce you like and even swap out the meat you use (I’ll go into this later on). Trust me, this will become a staple in your culinary repertoire. Make loads and freeze in portions for those lazy days, you won’t regret it!


Serves 4

CURRY PASTE: 10 shallots/2 large onions

4 cloves garlic

1 thumb size turmeric (or 1 teasp turmeric powder)

2 stalks lemon grass (remove outer layer and sliced)

Chillies (2 fresh chillies or 1 – 2 dried chillies with seeds removed and soaked in hot water for 30 min).

Blend together garlic, lemon grass, chillies, turmeric with a two thirds of the onion to a fairly fine paste. Remove and blend the remaining third of the onion coarsely.


2 packets chicken thighs (2 thighs per person – remove skin and excess fat)

1 small handful curry leaves

1/2 teasp cumin powder

1/2 teasp coriander powder

2 Tablesp curry powder

1 chicken stock cube, optional

  1. Fry paste in 3 tablespoons oil till oil separates and paste becomes fragrant – about 5 min.
  2. Add in the curry powder, spices and curry leaves. Fry for another 3 min over med heat, taking care not to burn the paste. Take out half the amount and set aside.
  3. Add the chicken to the pot with 1 cup water and the chicken stock cube. Stir, bring to boil, then cover loosely with lid and simmer for 30min. Check if meat is tender. If not, add more water if necessary and simmer longer.
  4. Add the rest of the paste, mix well and season. Simmer for another 2 min.

Note: Add more water if too thick or simmer a bit longer if too runny!

There you have it!? Once you’ve tried it, it’s always fun to adapt it to suit your tastes. This is fantastic using pork ribs (again, two packets) – if they’re too long, simply cut them into two at the joint. Cooking time should be similar to above. If you want your chicken dinner sooner, you can cut the thighs in half, separating the meaty part from the bone. Mr Munch often cuts extra chillies to spike his plate as he can eat much spicier food than me! ?

Please let me know if you give this a go, send or tag me in your curry pictures so my mum and I can take a look! ? If you’ve enjoyed this and you love curry, please like and share #minnsmunchtime ?? Until next Monday, have a good week!


  • Nasi kandar - Minn Majoe | Violinist
    Posted at 09:55h, 10 December

    […] so this was a thoroughly enjoyable process. We tried a mixture of new and well tested recipes. The chicken curry recipe (which I talked about in a previous post) was a no brainer option, to which we added a Sri Lankan […]

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