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5 from 1 vote
chicken and rice
Malaysian Coconut Curry Chicken and Rice

Marinated and then braised, this amazing dish is served over rice and satisfies the senses. The fragrance of the cumin and coriander waft to you nose as the brightness of the chilis and lemongrass burst in your mouth.

Course: dinner, Main Course, main dish
Cuisine: Asian, Curry, malaysian
Keyword: brown rice, chicken, coconut milk, curry, potatoes
Servings: 4 servings
Author: HelenFern
  • 1/2 cup yellow chili paste
  • 1/2 cup peanut oil (or olive oil)
  • 4 chicken hindquarters (thigh and leg)
  • 4-5 small potatoes cut into large chunks
  • 1-1/3 cup chicken broth
  • 1-1/4 cup coconut milk (unsweetened)
  • 1 cinnamon stick broken in half
  • 4 pods star anise
  • 1-1/4 teaspoon brown sugar
  • 3 teaspoons fish sauce
  1. Start by mixing the yellow curry paste with 4 Tablespoons of oil.

  2. Spread the mixture on all parts of the chicken and place it all in a ziplock back. Press out all the air and refrigerate for at least 1 hour.

  3. Heat the remaining oil in a heavy kettle and sear the chicken on all sides until it's browned.

  4. Add all the remaining ingredients and simmer, covered for about an hour - longer if needed. The chicken should have no red or pink inside and the potatoes should be soft.

  5. Uncover and simmer for another 30 minutes.

  6. Serve over hot jasmine rice. 

Recipe Notes

NOTE: The hot oil and chilis can create a fume that can make you cough. You might want to open windows or wear a mask until all the liquids have been added. 



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