Everyone Should Know How TO Cook This Chicken Curry
EVERYONE SHOULD KNOW HOW TO COOK THIS CHICKEN CURRY is a medium Malaysian recipe that serves 4. 460 calories per serving. Recipe by dimsimlim on YouTube.
Prep: 20 min | Cook: 45 min | Total: 1 hr 20 min
Cost: $38.84 total, $9.71 per serving
Ingredients
- 1.5 kg Chicken Thighs (bone‑in, skinless) (cut into bite‑size pieces)
- 2 medium Potatoes (peeled and cut into 2‑inch chunks)
- 1 large Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 tbsp Malaysian Curry Powder (store‑bought or homemade)
- 1 tbsp Indian Curry Powder (mild or hot depending on preference)
- 2 Bay Leaves
- 3 tbsp Vegetable Oil (for frying potatoes and sautéing)
- 4 cups Water (adjust to just cover chicken)
- 1 cup Evaporated Milk (full‑fat for richness)
- 1 cup Coconut Milk (unsweetened)
- 1 tbsp Fish Sauce (adds umami, use sparingly)
- 1 tsp Sugar
- 1 tsp Chicken Powder (bouillon) (enhances savory depth)
- 1 tsp Yum Yum Seasoning (optional, adds a subtle sweet‑spicy note)
- to taste Salt
Instructions
Prepare Potatoes
Peel the potatoes and cut them into 2‑inch chunks. Heat 2 tbsp of oil in the pot over medium‑high heat, add the potatoes and toss for 3‑4 minutes until a thin skin forms but the pieces are not browned.
Time: PT5M
Temperature: Medium‑high
Strain Potatoes
Using a fine mesh strainer, lift the potatoes out of the oil and set aside on a plate. Discard excess oil or keep for later sauté if desired.
Time: PT2M
Sauté Onions
Add the remaining 1 tbsp oil to the pot, then add the diced onion. Cook over medium heat, stirring occasionally, until the onion becomes translucent, about 5 minutes.
Time: PT5M
Temperature: Medium
Add Garlic
Stir in the minced garlic and cook for 1 minute until fragrant.
Time: PT1M
Temperature: Medium
Toast Curry Powders
Add the Malaysian curry powder and Indian curry powder. Stir continuously; the spices will absorb the oil and turn a deep red color, about 3 minutes. If the mixture looks dry, splash in a tablespoon of water.
Time: PT3M
Temperature: Medium
Introduce Bay Leaves and Chicken
Drop in the bay leaves, then add the chicken pieces. Stir to coat the chicken with the spiced oil.
Time: PT2M
Temperature: Medium
Simmer Curry
Pour in enough water (about 4 cups) to just submerge the chicken. Return the pre‑skinned potatoes to the pot, give a quick stir, then bring to a gentle boil. Reduce heat to low, cover with the lid, and simmer for 30 minutes.
Time: PT30M
Temperature: Low simmer
Finish with Creamy Elements
After 30 minutes, stir in the evaporated milk, coconut milk, fish sauce, sugar, chicken powder, and Yum Yum seasoning. Mix well and let the curry simmer uncovered for another 5 minutes to thicken slightly.
Time: PT5M
Temperature: Medium
Serve
Remove the bay leaves, check seasoning, and serve hot over steamed rice or with flatbread.
Time: PT2M
Nutrition Facts
- Calories
- 460
- Protein
- 32 g
- Carbohydrates
- 22 g
- Fat
- 22 g
- Fiber
- 3 g
Dietary info: Gluten‑free (ensure curry powders are not cross‑contaminated), Contains dairy, Contains fish sauce
Allergens: Dairy (evaporated milk, coconut milk), Fish (fish sauce)
Ingredient Substitutions
- Instead of Chicken Thighs (bone‑in, skinless): Chicken breast, Turkey thigh
- Instead of Potatoes: Sweet potatoes, Yukon Gold potatoes
- Instead of Onion: Shallots, Leeks
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Malaysian Curry Powder: Thai red curry paste (1 tbsp)
- Instead of Indian Curry Powder: Garam masala (1 tbsp)
- Instead of Bay Leaves: Dried thyme (1 tsp)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Evaporated Milk: Heavy cream (3/4 cup)
- Instead of Coconut Milk: Thai coconut cream (½ cup)
- Instead of Fish Sauce: Soy sauce (1 tbsp)
- Instead of Sugar: Honey (½ tsp)
- Instead of Chicken Powder (bouillon): Chicken stock (½ cup)
- Instead of Yum Yum Seasoning: Paprika (½ tsp)
Equipment Needed
- Large Pot or Dutch Oven
- Cutting Board
- Chef's Knife
- Fine Mesh Strainer (optional)
- Measuring Spoons
- Measuring Cups
- Wooden Spoon or Spatula
- Lid for Pot
- Serving Bowl
Critical Steps — Do Not Skip
- Forming a thin skin on the potatoes without fully frying them.
- Toasting the curry powders until they reach a deep red color.
- Simmering the chicken with the lid on for exactly 30 minutes to stay tender.
Chef Tips from the Video
- Use fresh, high‑quality Malaysian and Indian curry powders for authentic aroma.
- Bone‑in chicken adds richer broth; remove bones before serving if desired.
- Finish with a squeeze of lime juice for a bright contrast.
- Garnish with chopped cilantro and toasted fried shallots for texture.
Troubleshooting
Potatoes fall apart during simmering.
Make sure the potatoes are only lightly skinned, not fully fried. Add them back after the chicken has cooked for 20 minutes instead of at the start.
Curry sauce is too thin.
Simmer uncovered for an additional 5‑10 minutes or stir in a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water).
Curry is too salty.
Add a splash of water or extra coconut milk, then taste and adjust.
Spices taste raw.
Toast the curry powders longer until they turn deep red and coat the oil; this develops flavor.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Chop potatoes, onions, and garlic up to 24 hours ahead and store in water (potatoes) and airtight containers (onion, garlic).
- The curry base (spices, broth) can be prepared a day ahead; refrigerate and add dairy just before serving.
Frequently Asked Questions
What is the cultural significance and history of chicken curry with potatoes in Malaysian cuisine?
Chicken curry (kari ayam) is a staple in Malaysian households, reflecting the blend of Malay, Indian, and Chinese culinary influences. Potatoes are often added to absorb the rich sauce and make the dish more filling, a practice that became popular during colonial times when root vegetables were widely cultivated.
What are the traditional regional variations of chicken curry in Malaysia?
In the north, Malay-style curries use coconut milk and tamarind, while in the south, Indian‑influenced curries feature a heavier use of garam masala and chili. The version on dimsimlim’s channel combines both Malaysian coconut richness and Indian spice depth.
How is chicken curry traditionally served in Malaysia?
It is typically served hot with steamed white rice, nasi lemak, or roti canai. In festive settings, it may be accompanied by pickled vegetables (acar) and a side of sambal for extra heat.
What occasions or celebrations is chicken curry associated with in Malaysian culture?
Chicken curry is a common dish for Hari Raya (Eid), Chinese New Year family feasts, and weekend family gatherings because it can be made in large batches and feeds many people.
What authentic ingredients are essential for a Malaysian‑Indian fusion chicken curry versus acceptable substitutes?
Authentic ingredients include Malaysian curry powder, Indian curry powder, coconut milk, and fish sauce. Substitutes can be Thai red curry paste for the Malaysian powder, garam masala for the Indian powder, and soy sauce in place of fish sauce, though the flavor profile will shift slightly.
What are common mistakes to avoid when making chicken curry with potatoes from dimsimlim’s video?
Common errors include over‑frying the potatoes (they should only get a skin), not toasting the curry powders long enough (resulting in a raw spice taste), and cooking the chicken too long before adding the dairy, which can cause curdling.
Why does this recipe add evaporated milk and coconut milk at the end instead of at the beginning?
Adding the milks at the end prevents them from curdling under prolonged heat and preserves their creamy texture, while still allowing the flavors of the spices to develop fully during the simmer.
Can I make this chicken curry ahead of time and how should I store it?
Yes, you can prepare the curry up to the point before adding the milks, refrigerate for up to 2 days, then reheat and finish with the milks. Fully cooked curry can be stored in the refrigerator for 3 days or frozen for up to a month.
What texture and appearance should I look for when the curry is done?
The sauce should be glossy, thick enough to coat the chicken and potatoes, and the chicken should be tender but not falling apart. The potatoes should remain whole with a slight skin, and the curry should have a deep, uniform red‑orange hue.
What does the YouTube channel dimsimlim specialize in?
The YouTube channel dimsimlim focuses on easy‑to‑follow Southeast Asian home cooking, especially Malaysian and Singaporean comfort dishes, with an emphasis on practical tips for busy home cooks.
How does the YouTube channel dimsimlim’s approach to Malaysian cooking differ from other Malaysian cooking channels?
Dimsimlim blends traditional recipes with modern shortcuts, such as using pre‑made curry powders and quick‑skin potatoes, while still explaining the cultural background. The channel also emphasizes clear visual steps and minimal equipment, making the dishes more accessible.
Last updated: September 6, 2026
