Malaysian Chicken Curry with Lemon Pepper

About This Recipe

Malaysian curry chicken sits at the crossroads of the country's Malay, Indian, and Chinese culinary influences, typically built on a fried spice paste (rempah) of shallots, chilies, garlic, and lemongrass, simmered with coconut milk until rich and fragrant. This version adds a distinct lemon-pepper finish, brightening the deep, coconutty curry base with citrus and cracked pepper for contrast. The technique that defines Malaysian curry is frying the rempah paste properly -- blended shallots, garlic, chilies, and lemongrass need real time in hot oil, 8-10 minutes, until the raw smell disappears and the paste turns fragrant and slightly darker. Coconut milk is then added in stages, first the thicker portion to let it fry briefly with the paste (a technique called 'pecah minyak,' where the oil visibly separates from the paste), then thinned with the remaining liquid to finish the curry. Served with rice or roti canai, this lemon-pepper finished curry keeps the rich, complex base of Malaysian curry cooking while adding a citrusy brightness that cuts through the coconut milk's richness.

Ingredients

Serves 2

• 1 kgchicken thighs(bone-in, cut into pieces)
• 6shallots
• 4 clovesgarlic
• 3dried chilies(soaked in warm water)
• 2 stalkslemongrass(bruised)
• 1 tbspcurry powder
• 3 tbspoil
• 2 cupscoconut milk
• 2potatoes(cubed)
• 1 tspsalt
• 1lemon(zested and juiced)
• 1 tspfreshly cracked black pepper
• 2curry leaves(optional)

Instructions

1. 1

   Make the rempah paste

   Blend shallots, garlic, and soaked dried chilies into a smooth paste.

2. 2

   Fry the paste

   Heat oil in a pot over medium heat and fry the paste with lemongrass and curry leaves, stirring often, until fragrant and the oil starts to separate at the edges, 8-10 minutes.

3. 3

   Add curry powder

   Stir in curry powder and cook 1 minute until fragrant.

4. 4

   Brown the chicken

   Add chicken pieces and cook, stirring, until coated and lightly browned, about 5 minutes.

5. 5

   Add coconut milk

   Pour in half the coconut milk, simmer 5 minutes, then add potatoes, remaining coconut milk, and salt. Simmer 25-30 minutes until chicken and potatoes are tender.

6. 6

   Finish and serve

   Stir in lemon zest, lemon juice, and cracked black pepper just before serving with rice.

Variations

• •

  Add hard-boiled eggs to the curry for a traditional Malaysian addition.

• •

  Use chicken drumsticks or a whole cut-up chicken instead of thighs.

• •

  Increase the dried chilies for a spicier curry, or reduce for a milder one.

Storage

Refrigerate up to 4 days; the flavor deepens overnight. Freeze for up to 3 months. Reheat gently on the stove.

Frequently Asked Questions