Thick Spicy Curry Chicken

Hokkien-Style Fried Pork Belly
July 16, 2009
Turmeric Grilled Chicken
August 4, 2009

I have a problem attaching a name to this particular dish. It practically originated from a brain-storm I had one early morning after I sent my daughter to school. This recipe is rich with spices like turmeric, cumin and coriander.

I can safely say this dish has a strong fusion flavour from its Thai and Malaysian roots. I love Thai food and I also adore traditional Malay dishes. They are so appetizing and what makes it even more appealing is, if you attempt to have your meal by just using your fingers. YES, no fork and spoon.

For those of you who love spicy, sweet, salty and sour combination of flavours, this is THE dish to satisfy those spurts of cravings.


1 whole free-range chicken (chopped up into small pieces approx. 16 -20 pcs)
1 cup of organic coconut oil
8 dried chili (seeded)
1 Tbsp coriander seeds
1 Tbsp cumin seeds
1/2 can of evaporated milk
a dash of fish sauce
a pinch of sea salt
juice of 3 limes
1 tsp castor sugar
Sliced fresh red chili (garnishing)

Chicken Marinade

2 Tbsp fish sauce
2 Tbsp toasted belacan or shrimp paste
1 Tbsp castor sugar
1 tsp sea salt
2 Tbsp finely ground pure chili powder


  1. Heat up coconut oil in a non-stick saucepan, fry the chicken pieces in batches together with a few dried chilis. Make sure the chicken pieces is evenly golden and crisp. Together with the fried chilis set aside to drain.
  2. Pour the remaining coconut oil into a curry pot and throw in the coriander and cumin seeds. Let them pop around a bit in the hot oil, lower heat and add in the evaporated milk, fish sauce, sea salt, sugar and lime juice. As the gravy starts to bubble, put all the pre-fried chicken and chilies back into the gravy and coat them evenly.
  3. Curry is ready to be dished out and garnish with sliced chilies or chopped parsley of your choice.

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