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A couple of friends, Ka-Man and Chi came for dinner. Well, they can’t take spicy food but are willing to experiment/try. I made a Mild Chicken Curry for them. 🙂

Recipe from “Malaysian Favourites” by Periplus Mini Cookbooks


  • 1 whole chicken (abt 1.5kg) cut into serving portions or 1kg chicken pieces
  • 3 tbsp chicken or meat curry powder
  • 3 tbsp water
  • 6 shallots, peeled and chopped
  • 3-4 cloves garlic, peeled and chopped
  • 3cm fresh ginger, peeled and chopped
  • 60ml sunflower or vegetable oil
  • 50g freshly grated coconut, toasted in a dry pan till brown, processed till oil comes out
  • 1 star anise
  • 2 cloves
  • 1 cinnamon stick (abt 3cm)
  • 750ml thin coconut milk
  • 1 tsp salt
  • 2 medium potatoes, peeled and quartered (soaked in water to prevent browning)
  • 2 medium ripe tomatoes, quartered



    Serves 4-6
    Prep time 40 mins
    Cook time ±80 mins
    Total time ±120 mins
total time


  1. Mix curry powder with water to make a paste and set aside.
  2. Blend shallots, garlic and ginger to a smooth paste, adding a little oil if necessary to keep mixture turning.
  3. Heat oil in a wok or deep pan and stirfry blended ingredients over medium-low heat, abt 4-6mins.
  4. Add curry paste, stirfrying abt 2-4 mins.
  5. Then add chicken, grated coconut, star anise, cloves and cinnamon, stirfrying abt 2-4 mins.
  6. Add thin coconut milk, salt and potatoes and bring to the boil, stirring occasionally.
  7. Lower heat and simmer uncovered, stirring occasionally, till chicken and potatoes are cooked, abt 25-30mins, adding a little water if sauce begins to dry.
  8. Add tomatoes, simmer abt 4-5mins.
  9. Serve warm with rice.

Note: 1 added 1 fresh red chilli to be blended together with shallots, garlic and ginger.. 🙂

The curry was just nice; not spicy but full of flavour. It had a full thumbs up.. 😛


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