This memorable Malaysian chicken curry dish and is as succulent as it is delicious. Try it tonight! 


  • Grilled Chicken

  • 3 - 4 chicken marylands (about 1.5 kg) jointed

  • 1-2 tsp chilli powder

  • 2 tsp ground turmeric

  • 1 tbsp caster sugar

  • 1 tsp white pepper, ground

  • 1 tbsp salt

  • Olive oil

  • Sauce

  • 4 fresh long red chillies, seeded

  • 4 candlenuts/almonds

  • 4 cloves of garlic, thinly sliced

  • 3 cm piece of ginger, thinly sliced

  • 3 cm piece of galangal, peeled, thinly sliced

  • 1 onion, roughly chopped

  • ¼ cup vegetable oil

  • 4 stalks of lemongrass, bruised, roughly chopped

  • 1 tbsp tamarind water

  • 2 kaffir lime leaves

  • 400 ml coconut cream

  • 2 tbsp brown or palm sugar

  • 1 handful of coriander, roughly chopped

  • Coconut Rice

  • 1 cup plain long grain rice, rinsed twice, drained?

  • 200ml coconut milk?

  • 200ml chicken stock or water?

  • 2cm piece of ginger, peeled, bruised?

  • 2 pandan leaf, washed, split, tied into a knot?

  • 1 kaffir lime leaf

  • ¾ tsp salt

  • Salad

  • 30g freshly grated coconut, or desiccated coconut, dry roasted

  • 1 kaffir lime leaf, thinly sliced

  • ½ cup Vietnamese mint, ripped

  • 2 cups watercress (water celery or water parsley)

  • 1 cup coriander, roughly chopped

  • 1 cup snow pea tendrils or bean shoots

  • 1 long red chilli, finely diced

  • 1 slice of dried tamarind, rehydrated in water, thinly sliced

  • Juice of 2 limes

  • ½ teaspoon caster sugar

  • Olive oil


  • 1.

    Prick the chicken pieces all over with a fork, place in a glass or ceramic bowl and rub with combined oil, chilli powder, ground turmeric, sugar, salt and white and black pepper then cover and refrigerate for 3 hours over night.

  • 2.

    For sauce, process chillies, candlenuts/almonds, kaffiir lime leaves, lemongrass, coriander, tamerind water, sugar, coconut cream, garlic, ginger, galangal and onion in a food processor until well combined.

  • 3.

    Transfer the mixture into a saucepan and cook on a medium heat for 15 – 20 minutes stirring occasionally. If sauce becomes too thick, add a little water. Season to taste with sea salt and then cool the sauce to room temperature.

  • 4.

    Grill chicken over BBQ preferably charcoal or roast at 180–200C for 25–30 minutes (cooking time over charcoal will depend on the heat).

  • 5.

    While the chicken is cooking, add all the ingredients for the coconut rice to a saucepan and bring to a boil. Cover with a well-fitting lid and turn to a low heat until liquid is absorbed – about 15 minutes. Take off the heat and leave for a further 5 minutes without lifting the lid.

  • 6.

    For the salad, place watercress, Vietnamese mint, coriander, kaffir lime leaf, chilli, bean shoots and tamarind in a bowl. Sprinkle with coconut and sugar. Pour over lime juice and olive oil. Toss gently to combine.

  • 7.

    To serve, place some coconut rice on a plate and top with a chicken piece and sauce. Add salad and enjoy!

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2137kj
  • Fat Total 174g
  • Saturated Fat 61g
  • Protein 64g
  • Carbohydrate 96g
  • Sugar 16g
  • Sodium 2245mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Linda1729Report
Oh my goodness...yum!!