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Cape Malaysian Chicken Curry

Huda Mulla
30 minutes
Prep Time
50 minutes
Cook Time
6 People
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ABOUT Cape Malaysian Chicken Curry RECIPE

Authentic malaysian curry. With a lot of aroma and a lot of spices.

Recipe Tags

  • Festive Fun
  • Non-veg
  • Easy
  • Festive
  • Thai
  • Stir fry
  • Simmering
  • Roasting
  • Sauteeing
  • Main Dish

Ingredients Serving: 6

  1. 1 big onion (finely chopped)
  2. For the special Malaysian masala:
  3. 1 1/2 tsp corriander seeds
  4. 2 tsp black pepper corn
  5. 4 tsp whole fennel seeds
  6. 1 1/2 tsp ground cumin
  7. 15 cardamon pods whole
  8. 1 tsp turmeric powder
  9. 1 tbsp Garam Masala
  10. For the curry:
  11. 4 tbsp oil
  12. Ginger chopped 2 tbsp
  13. Garlic chopped 2 tbsp
  14. 3 tomatoes paste
  15. Brown sugar 1 tsp
  16. Lemon juice 2 tbsp
  17. Salt 2-3 tsp
  18. Other spices:
  19. Pepper 1 1/2 tsp
  20. 1/2 tsp cinnamon
  21. 1 tsp Chilli Powder
  22. Corriander leaves for garnishing


  1. For malaysian powder: Gather all your spices, roast them and then grind it. Keep in an airtight container.
  2. Chop the ginger, garlic and onion finely. Saute them in some oil over medium heat until soft.
  3. Add in the Malaysian powder and saute, till it gives a nice aroma. Add other spices and saute for a while.
  4. Add the tomato paste and bring it to a boil. Add the chicken, cover with a lid and lower the heat to simmer for 20 minutes.
  5. Add garlic, brown sugar,salt and lemon juice. Stir all together to combine.
  6. Cover the lid again but with a little opening for the steam to escape, continue to simmer for another 15 minutes.
  7. Garnish with coriander leaves and serve hot.

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Kanak Patel
Kanak Patel   Sep-30-2016


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