Malaysian Chicken Curry (Nasi Kandar Style)

Ingredients

4 chicken thighs (bone-in)

2 tomatoes, chopped

1 onion, diced

2 garlic cloves, chopped

1 thumb-sized ginger, chopped

Handful curry leaves

2 pandan leaves (optional)

Vegetable oil

1 cinnamon stick (cassia bark)

1 star anise

3 cardamom pods

The Marinade

1 tablespoon curry powder

½ teaspoon chilli powder

1 teaspoon garam masala

1 teaspoon turmeric

Pinch salt

The Sauce

1 tablespoon tomato paste

1 tablespoon light soy sauce

1 tablespoon palm sugar

500ml chicken stock

100ml coconut water

PREPARATION

Method

1. Wash rice separately if serving, then prepare chicken by cutting into smaller pieces and coating with curry powder, chilli powder, garam masala, turmeric and salt, massaging thoroughly to marinate.

COOKING

2. Heat oil in a wok over medium heat and add cinnamon, star anise and cardamom, frying gently to release their aroma without burning.

3. Add curry leaves followed by diced onions, stirring and cooking until softened and beginning to brown around the edges.

4. Add ginger and garlic, cooking for a further 1–2 minutes until fragrant and well combined with the spices.

5. Push ingredients aside and add marinated chicken, searing on medium-high heat to develop colour on the outside.

6. Mix onions back through the chicken and continue cooking until lightly browned and sealed.

7. Add tomato paste and stir through, followed by light soy sauce and palm sugar, allowing everything to caramelise slightly.

8. Add chopped tomatoes, cover briefly and cook until they release their juices, scraping the base to lift flavour.

9. Pour in chicken stock and coconut water, bringing to a boil while stirring to deglaze the pan fully.

10. Reduce heat to low and simmer uncovered for 20–30 minutes until the chicken is tender and the sauce thickens.

11. Taste and adjust seasoning with a pinch of salt if needed, ensuring a balance of savoury and slight sweetness.

12. Serve hot over rice, spooning the rich curry sauce generously over the top.

School of Wok Tips

• Fry spices first to unlock maximum flavour.

• Don’t rush the browning of onions—it builds depth.

• Scrape the pan well when adding liquid for extra flavour.

• Simmer uncovered to naturally thicken the curry.

FAQs

What is nasi kandar?

A Malaysian dish of rice served with a variety of curries and sides.

Can I use coconut milk instead?

Yes, but coconut water gives a lighter sweetness.

Can I make it spicier?

Add more chilli powder or fresh chillies to taste.