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Spice up your life and your dinner with this delicious Malay Chicken Curry, Roti and PurpleSkin® Avocado Salad. The creaminess of the avocado helps to temper the spice of this flavourful curry.

Serves: 2-4                             

Prep Time: 45 mins                 

Cook Time: 40 mins


  • 2-3 PurpleSkin® Avocados, peeled & sliced
  • 2 tbsp shaved coconut, toasted
  • ½ red onion, sliced
  • ¼ bunch of coriander, rough chopped
  • 2 red chilli, sliced
  • 1 tbsp peanuts, crushed
  • 1 lime, juiced
  • ½ garlic clove, crushed
  • 1 tsp fish sauce
  • Salt and sugar, season to taste
  • 2-4 Roti
  • Malay Chicken Curry Sauce

Malaysian Curry

  • 2 onions diced
  • 8 garlic cloves
  • 1 stalk lemongrass
  • 1 knob ginger
  • 2 red chillies, for extra spice (optional)
  • 5 tablespoons oil
  • 5 tablespoons Malaysian curry powder
  • 1/2 teaspoon chilli powder, plus more to taste
  • 1 teaspoon salt
  • 1 cinnamon stick
  • 2 star anise
  • 10 to 15 curry leaves
  • 4 bone-in chicken thighs and drumsticks
  • 4 cups water, or enough to cover chicken
  • 3 medium potatoes, peeled and quartered
  • 11/2 cups coconut milk


Malaysian Curry Mixture

  1. In a food processor, blend the shallots, garlic, lemongrass, ginger, and chillies until they form a smooth paste.
  2. Heat up the oil in a deep pot or wok over medium heat. Add the blended paste and stir-fry until it turns fragrant and intensifies in colour. This should take 6 to 8 minutes.
  3. Add the curry powder, chilli powder, and salt, frying for another 3 to 5 minutes, or until the spice paste starts to glisten and split and you can see an oily film separate from the paste itself. This is the “pecah minyak” stage. (If your paste is cooking too quickly and starts to burn, add a teaspoon or two of water) 
  4. When the spice paste has reached the “pecah minyak” stage, add the cinnamon stick, star anise, curry leaves, and chicken. Mix and continue frying for 3 to 5 minutes, until the chicken is evenly coated in the curry paste. Then, pour water into the pot until the pieces of chicken are just covered.
  5. Cover the pot with a lid and let it simmer for 10 minutes. Add the potatoes, and simmer for another 25 to 30 minutes, until both the chicken and potatoes are cooked through.
  6. Pour in the coconut milk. Give it a quick stir, and let the curry simmer for another 2 to 3 minutes. Taste the curry, adding more salt if necessary.

NOTE: The curry is best served hot. It’s especially great with steamed white rice along with other Asian sides, or with Malaysian breads like roti.


In a non-stick frying pan or flat top grill plate, fry the roti in vegetable oil on both sides until golden brown, puffed and crisp. Serve immediately.

To assemble

  1. To make the avocado Malay salad, in a large mixing bowl, gently combine the onions, chilli, coriander, coconut, half of the peanuts and gently combine with the PurpleSkin® Avocado pieces, being careful not to break up the avocado flesh too much. Dress with lime juice, fish sauce, garlic and season with salt and sugar.
  2. Cook Roti and heat small amount of curry sauce and put into appropriate serving vessels. Place individual portions of the PurpleSkin® Avocado salad onto serving plates and top with remaining peanuts and extra avocado slices. Serve.