“Many recipes in Malaysia are based on several ethnic cultures (Malay, Chinese, Indian….) and can be seen in this recipe. This is a very delicious Malaysian chicken and with a mild curry, coconut and lime sauce. You can vary the various ingredients according to taste, enjoy!”
1hr 30mins

Ingredients Nutrition

  • 1 12 lbs whole chickens, small
  • 1 tablespoon mild curry powder (Madras Curry)
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon hot pepper (chili sauce, substitute sambal ulek)
  • salt
  • 3 cups chicken stock (bouillon cubes or from a can)
  • 1 cup coconut milk (from a can, found in Asian and Hispanic markets)
  • 3 tablespoons ghee (or margarine, peanut oil)
  • 2 limes, cut 1 lime into wedges and used 1 for lime juice
  • 1 tablespoon lime juice
  • 4 sprigs cilantro, wash and remove the stems (for garnish)


  2. Remove any excess fat from the chicken, cut off the small tips from the two chicken wings and set aside.
  3. In a cup add the curry powder, onion, garlic, pepper/chili sauce and a little salt, mix and set aside.
  5. In a large pot (big enough to hold the chicken and stock) add 2 cups chicken stock and 1/2 cup coconut milk and bring to a low boil.
  6. Then add the curry powder, onion, garlic, pepper/chili sauce, salt taste (optional) to the pan, stir well.
  7. Next add the chicken and turn in the sauce, add more stock if necessary so that 3/4 of the chicken is covered.
  8. Simmer the chicken for 20 minutes and then turn over carefully in the sauce. Continue to cook in the sauce for another 35 minutes turning the chicken a few times and spoon the sauce over as needed (Note-some of the chicken skin may come off, which is not a problem).
  9. Remove the chicken from the pot and set aside.
  10. Next reduce the cooking sauce in the pot (scraping the bottom of the pan if needed) to a fairly thick sauce (might take 15 minutes or longer).
  11. While the sauce is being reduced, in a wok (or another large pan) add the ghee, and when it is hot, fry the chicken to a golden brown on all sides (Optional).
  12. After the sauce has been reduced stir in the lime juice and add salt to taste (optional).
  13. Next add the whole chicken back to the sauce in the pot and turn a few times in the sauce.
  14. Remove to a nice serving dish, pour the sauce over and then add some cilantro leaves for garnish and lime wedges on the side.
  15. Enjoy with rice and some vegetables.

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