Chicken Malay Curry


  • 1 chicken
  • 4 teaspoons of ground onions
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of fresh red and green chillies, cut lengthwise
  • ½ a teaspoon of ground ginger, a little ground garlic
  • 3 or 4 cloves
  • 3 or 4 ground cardamoms, the same of cinnamon sticks
  • teaspoons of salt
  • 2 ozs. of butter, about 2 breakfast cups of coconut milk (see recipe for Prawn Curry)
  • 2 or 3 cucumbers.


The chicken should be divided into 8 or 10 joints, and the cucumber peeled and cut in 2 inch chunks. All the condiments should be well browned in the butter, and the pieces of chicken added and cooked to a light golden brown. Add the cucumber and the coconut milk and simmer for 30 to 40 minutes.

Neither cumin nor coriander seed should be used in Malay curries, as they destroy the delicate flavour of the coconut milk.