Simple, flavorful, and cooked to perfection in a slow cooker, this authentic Malaysian Chicken Curry by Olivia Andrews uses chicken thighs, coconut milk, curry leaves, dried chillies, shallots, and belacan.

To make Malaysian Chicken Curry in your slow cooker or crockpot, toast the spices, create a paste, and combine with coconut milk, then cook with chicken and potatoes on low for 6 hours.

This Malaysian Chicken Curry is an excellent choice for a hearty meal, providing a blend of spices and a rich, satisfying dish.

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Can I use boneless chicken instead of chicken thighs?

Yes, you can use boneless chicken instead of chicken thighs. However, boneless chicken cooks faster and can dry out if overcooked. Check the chicken for doneness after about 4 hours and adjust cooking time as needed.

Slow Cooker Malaysian Chicken Curry Ingredients

• 20 g (¾ oz) of belacan (dried shrimp paste)
• 4 dried long red chillies
• 2 tablespoons of coriander seeds
• 2 teaspoons of cumin seeds
• ½ teaspoon of fennel seeds
• ½ teaspoon of black peppercorns
• 1 tablespoon of finely grated fresh turmeric or 2 teaspoons of ground turmeric
• 3 tablespoons of grapeseed or rice bran oil
• 2 cinnamon sticks
• 4 cloves
• 6 shallots, finely chopped
• 4 tablespoons of curry leaves
• 1 x 400 ml (14 fl oz) tin of coconut milk
• 15 g (½ oz) of palm sugar, coarsely grated
• 1.5 kg (3 lb 5 oz) of chicken thighs, trimmed
• 4 waxy potatoes, cut into 4 cm (1¼ in) pieces
• Roti and/or steamed rice, to serve

How To Make Slow Cooker Malaysian Chicken Curry

1. Prepare the spice paste: Wrap the belacan in foil and place it in a dry frying pan along with the dried chillies, coriander seeds, cumin seeds, fennel seeds, and peppercorns. Toast over medium heat for 5 minutes until fragrant. Using a mortar and pestle or a small food processor, grind the dried spices into a powder, then add the belacan and turmeric to make a rough paste.
2. Cook the aromatics: Add the oil to the frying pan and place it over medium heat. Add the cinnamon sticks, cloves, shallots, and curry leaves. Cook for 5 minutes until the shallots are soft. Add the spice paste and cook for another 3 minutes.
3. Combine with coconut milk: Stir in the coconut milk, palm sugar, and 185 ml (6 fl oz/¾ cup) of water. Cook without stirring for 6–8 minutes until the oil separates and rises to the surface.
4. Prepare the chicken and potatoes: Place the trimmed chicken thighs and cut potato pieces in the slow cooker. Ensure the chicken and potatoes are evenly distributed for even cooking.
5. Add the coconut milk mixture: Pour the coconut milk mixture over the chicken and potatoes in the slow cooker. Make sure the mixture covers the chicken and potatoes to ensure they cook evenly.
6. Slow cook and serve: Cook on low for 6 hours until the chicken and potatoes are tender and cooked through. Serve hot with roti and/or steamed rice, ensuring each serving gets a good amount of the rich curry sauce.

What can I use as a substitute for belacan?

If you can’t find belacan, use Thai shrimp paste or fish sauce instead. Thai shrimp paste or fish sauce will provide a similar umami flavor. Use them sparingly and adjust the amount to your taste preference.

Recipe Tips

• Adjust the spice level: Reduce the number of dried chillies to half if you prefer a milder curry. Start with fewer chillies and add more later if needed.
• Enhance the flavor: Brown the chicken thighs and sauté the shallots and spices before adding them to the slow cooker. This step adds a rich, caramelized taste to the curry.
• Thicken the curry: Mix one tablespoon of cornstarch with two tablespoons of water and add it to the curry during the last 30 minutes of cooking. This helps to thicken the sauce.
• Make it vegetarian: Replace the chicken with squash, zucchini, and mushrooms. This will turn the dish into a delicious and satisfying vegetarian curry.
• Use fresh spices: Use freshly ground spices instead of pre-ground ones for more intense flavors and aromas in your curry.

Recipe Variations

• Try different proteins: Substitute the chicken thighs with beef, lamb, or pork. These meats absorb the rich curry flavors well during slow cooking.
• Add more vegetables: Include vegetables like carrots, bell peppers, and green beans to add more color and nutrients to your curry.
• Incorporate legumes: Stir in a can of chickpeas or lentils during the last hour of cooking to make the curry heartier and more filling.
• Experiment with herbs: Use fresh basil or cilantro instead of curry leaves for a different flavor profile in your curry.
• Introduce citrus flavors: Add a squeeze of lime or lemon juice just before serving to brighten up the curry’s flavors and balance the richness.

What to Serve With Malaysian Chicken Curry

Serve your Malaysian Chicken Curry with Beetroot Risotto, garlic naan, cucumber salad, Sweet Potato Wedges, pickled vegetables, or mango chutney.

You can also pair it with spiced lentils, roasted cauliflower, or a tangy tomato and onion salad.

How to Store Leftover Malaysian Chicken Curry

In The Fridge:

Store your leftover Malaysian Chicken Curry in an airtight container in the fridge for up to 3 days. Let the curry cool completely before refrigerating to prevent condensation.

Always make sure the container is well-sealed to keep the flavors fresh and prevent any odors from the fridge from affecting the curry.

In The Freezer:

You can store Malaysian Chicken Curry in the freezer for up to 3 months. I love freezing leftovers in individual portions for easy future meals. Ensure the curry is cooled completely before transferring it to freezer-safe containers or heavy-duty freezer bags.

How to Reheat Leftover Malaysian Chicken Curry

Reheat your leftover Malaysian Chicken Curry in a saucepan over medium heat, stirring occasionally, until it is heated through.

If you prefer using the microwave, transfer the curry to a microwave-safe dish and cover it loosely. Heat on medium power in 2-minute intervals, stirring in between, until the curry is hot.

Check out More Slow Cooker Recipes:

• Vietnamese Vegetable Curry
• Apricot Chicken Curry
• Sweet Lamb Curry