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malaysian chicken curry in bowl with cauliflower rice.

Malaysian Chicken Curry

Course: Main Course
Cuisine: Asian
Diet: Diabetic, Gluten Free
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 357
Spice up dinner time with Malaysian chicken curry. This gluten-free and low-carb curry chicken recipe will fill your kitchen with the most amazing aromas!
Print Recipe


For the curry

  • 3 large green onions
  • 4 cloves garlic
  • 1 stalk lemongrass
  • 1 inch fresh ginger peeled, chopped
  • ½ teaspoon chilli flakes add more for a spicier curry

For the stew

  • 2 tablespoons oil
  • 2 tablespoons Malaysian curry powder
  • ½ teaspoon salt
  • 1 medium cinnamon stick
  • 1 star anise
  • 1 pound drumsticks and thighs bone-in chicken
  • 2 cups hot water more or less, just enough to cover the stew
  • 2 medium turnips peeled and quartered
  • ¾ cups coconut milk


  • Start making the curry paste, in a food processor, blend the green onions, garlic cloves, lemongrass, ginger, chilli flakes until they form a smooth paste. You can also make the curry paste in a mortar or pestle.
  • Bring a large pot over medium to low heat, add the oil and the blended paste. Cook, stirring frequently for 6 to 8 minutes until fragrant.
  • Add the curry powder and salt and continue cooking for 3 to 5 minutes until the paste starts to split and you can see an oily film separate from the paste. If needed, add one teaspoon of water to avoid burning.
  • At this point add the cinnamon, star anise and chicken pieces. Stir with a spoon to coat the chicken in the curry for 3 minutes. Pour the water until just cover the chicken. Cover and simmer for 10 minutes. Add turnips and simmer for another 20 to 25 minutes or until the parsnips and chicken are cooked through.
  • Once 25 minutes have passed, taste the curry for salt and spiciness and add coconut milk, stir quickly and let it simmer just until starts boiling.
  • To prepare the cauliflower rice cut the core and stems and pulse in a food processor to make small grains like rice. Place into a microwave save bowl, cover with a film, pierce with a fork and microwave for 7 minutes on high, season with salt and pepper and reserve.
  • Serve the curry hot with cauliflower rice.


Use coconut cream from the can. Carton coconut milk won't be nearly as thick or creamy.
(Per comment from Joanna) Add in a little coconut milk or other liquid if needed to make the curry paste. If sauce is too thin, you can use an immersion blender to puree the cooked turnips into it.
Use whole spices for the best curry powder. Dried spices have a muted flavor and lower aroma.
Cook chicken completely. Check the internal temperature with an instant-read food thermometer. Chicken should be cooked until it reaches 165°F.


Calories: 357 | Carbohydrates: 11g | Protein: 17g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 407mg | Potassium: 512mg | Fiber: 3g | Sugar: 3g | Vitamin A: 402IU | Vitamin C: 20mg | Calcium: 85mg | Iron: 4mg

Additional Info

Net Carbs: 8 g | % Carbs: 9.1 % | % Protein: 19.3 % | % Fat: 71.6 % | SmartPoints: 13
    [calories] => 357
    [carbohydrates] => 11
    [protein] => 17
    [fat] => 28
    [saturated_fat] => 12
    [polyunsaturated_fat] => 5
    [monounsaturated_fat] => 10
    [trans_fat] => 1
    [cholesterol] => 58
    [sodium] => 407
    [potassium] => 512
    [fiber] => 3
    [sugar] => 3
    [vitamin_a] => 402
    [vitamin_c] => 20
    [calcium] => 85
    [iron] => 4

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