Malaysian Curry (submitted by Richard Nicholas)

Malaysian Curry (submitted by Richard Nicholas)









Making this recipe


  • 1lb chicken, cut into 1 inch cubes
  • 2 large onions, finely chopped
  • 1 clove of garlic, crushed
  • 1 inch cube of ginger, very finely chopped
  • 1 stalk lemon grass, well bashed
  • 2 tablespoons of oil
  • 2oz butter
  • 3 to 4 level tablespoons Malay Curry Powder
  • 1 400g tin coconut milk
  • 2oz creamed coconut
  • 1 tablespoon mango chutney
  • 2 tablespoons of soft brown sugar
  • salt
  • approx. 3/4 tin of peaches or pineapple

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Thanks to Richard for submitting this flavoursome sounding recipe. He says: ” I am not sure how authentic this is, perhaps a Malay would turn his nose up at it, but we like it and our friends just love it!” That’s recommendation enough for us!

Fry the onions, garlic and ginger in the oil and butter on a medium heat until well soft and golden (usually for 15 to 20 minutes to get a good sauce).

While the onions etc are frying, mix the Malay curry powder with water to make a stiff paste. When the onions etc are nicely soft, turn to a low heat, add the curry paste and cook for 5 minutes. Stir the mixture and make sure that it doesn’t stick.

Brown the meat by frying in the onion and curry paste roux. Add the coconut milk to the mixture and when the coconut milk is well blended in, add the creamed coconut, chutney, sugar and salt and bring to a simmer.

Cook for 1 hour. This may need to be boiled down for a while with the lid off the pan to thicken the sauce. Add the fruit and bring back to heat for at least 15 minutes prior to serving.


Instead of using chicken, use pork. Use pineapple as the fruit.