Malaysian Style Curry Chicken

Big chickens don’t peck at small seeds.
~ Chinese Proverb

It’s been a long time since I made chicken curry. Curries are popular throughout Asia and comes in many different version. I think I know where the curry is generally from the color and look of it. The curry I made is the Malaysian style curry which is rich in coconut milk. The curry powder used is what gives the distinctive taste. I used the very popular Malaysian brand called Baba, which is available in the Richmond Public Market.


The origin of the word curry is the Tamil word kari which means a sauce. Curries may be prepared from dried curry powder or from fresh roots and spices. Since curries are very rich in flavour, they are always served with a staple food such as steam rice. In Malaysia, curries are also eaten with bread or roti canai.


IMG_3976_edited-11 chicken, cut into pieces. I used mostly chicken drumsticks as the dark meat is more tastier and tender.
IMG_3971_edited-1This is the most important ingredient in making curry chicken. The BABAs meat curry powder is a blend of assorted spices including coriander, chilli, cumin, fennel, tumeric, dhal, pepper, cinnamon, cardamon, star anise, cloves and other spices.
IMG_3969_edited-1The rest of the ingredients include:

  • 8 to 10 tablespoons curry powder
  • 8 tablespoons water
  • 4 shallots
  • 4 cloves garlic
  • 4 slices ginger
  • 1 onion sliced
  • 1 tsp salt
  • 6 tablespoons oil
  • 1 can coconut milk
  • some curry leaves


IMG_3973_edited-1First, I blended the shallots, garlic and ginger with 2 tablespoons of water in a blender. If you don’t have a blender, you may also pound these ingredients manually with a pestle and mortar — that is what my mum used back in the days when I was young.
IMG_3977_edited-1The blended mixture is placed in a large mixing bowl.I then added the curry powder and 6 tablespoons of water into the blended mixture and give it a good mix.
IMG_3978_edited-1Next, I added the chicken pieces into the curry mixture and stirred until all the chicken pieces are coated.
IMG_3979_edited-1To start the cooking process, I heat a frying pan until it’s hot and added in the oil. I fry the sliced onion and curry leaves until the onion is ligth brown.
IMG_3980_edited-1Then I added in 5 tablespoon of the coconut milk, follow by the chicken pieces, I stir-fried it for 2 minutes.
IMG_3982_edited-1After 2 minutes, I added in another 5 tablespoons of coconut milk and let it simmer for 3 more minutes.
IMG_3983_edited-1Next, I added the remaining of the coconut milk and potatoes (peeled and cut into large chunks). This has to be brought to a boil and simmer in medium low heat until the chicken and the potatoes are cooked. This takes about 20 minutes. Lastly, I seasoned it with salt to taste.

A plate of steam rice with spicy hot curry chicken never goes wrong with my family. The curry can be kept overnight refrigerated. As a matter of fact, the ingredients above was good for two dinners.

This Post Has 0 Comments

  1. sham

    Hello, I live in Los Angeles California USA.I am having trouble to find Baba kari. Were can I find this produc in LA.
    thank you


    1. Malathy

      Hello Sham, I live in North Carolina, USA. I manage to found the Baba’s Curry Powder. You may order online at
      Good luck!

      Best regards,

  2. Shannon

    So glad that I found this website. I am a missionary in the Philippines, and was able to go to Singapore last year for a week. I was able to buy some Baba Curry Powder there, and was wondering if this can be purchased here in the Philippines too. I made this for dinner tonight, thanks again for all your recipes.


  3. Wendy

    Hello! May I ask where you got Baba’s curry powder in Richmond public market?? Thank you 🙂

    1. chowtimes

      Try Lee Men in Richmond Public Market, or Great One Supermarket on Park Road or Golden Summit across the RPM.

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