Few dishes hit that perfect intersection of comforting and bold like this Spicy Malaysian Chicken with Lemongrass and Potatoes. If you've ever explored the diversity of malaysian cuisine, you'll know it's packed with vibrant herbs, rich spices, and multicultural influences—and this dish is a shining example. This recipe brings together the earthy fragrance of lemongrass, the heat of fresh chilies, the warmth of turmeric and ginger, and tender chicken simmered in a flavorful sauce until meltingly soft. Add some hearty potatoes and you’ve got a soul-satisfying dish that is pure Malaysia food magic.
Whether you’re into Asian style chicken, love experimenting with slow cooker recipes, or just want to explore more Malaysian recipes, this one is a keeper. It's perfect for a cozy weeknight dinner, but it's also fancy enough for weekend feasting.
Spicy Malaysian Chicken with Lemongrass and Potatoes
Prep Time 25 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine Malaysian
Blender or food processor To make the spice paste. A mortar and pestle is a traditional alternative if you want to go old-school.
Large Skillet or Dutch Oven For sautéing the spice paste and simmering the chicken. A non-stick pan will also work, though a Dutch oven retains heat better.
Knife and Cutting Board For prepping the vegetables and chicken.
Mixing bowl For marinating the chicken.
For the Marinade
- 1.5 lbs chicken thighs bone-in and skin-on (you can also use boneless if preferred)
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- Juice of ½ lime
For the Spice Paste
- 4 stalks lemongrass white part only, thinly sliced
- 5 cloves garlic
- 1 inch ginger
- 3 shallots or 1 small red onion
- 5 dried red chilies soaked in hot water until soft
- 2 fresh red chilies adjust to spice preference
- 2 tablespoons oil for blending
For Cooking
- 3 tablespoons cooking oil
- 2 large potatoes peeled and chopped
- 1 cinnamon stick
- 2 star anise
- 1 cup coconut milk
- ½ cup water
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Salt to taste
- Fresh cilantro for garnish optional
Marinate the Chicken
Rub the chicken thighs with turmeric powder, salt, white pepper, and lime juice. Let it sit for at least 15 minutes (or up to an hour in the fridge). This simple marinade adds depth and helps lock in flavor.
Make the Spice Paste
Blend lemongrass, garlic, ginger, shallots, soaked dried chilies, fresh chilies, and oil into a smooth paste. You want it as fine as possible to release the most flavor during cooking.
Sauté the Aromatics
Heat oil in a skillet or Dutch oven over medium heat. Add the cinnamon stick and star anise, followed by the spice paste. Sauté for 6–8 minutes until the oil starts to separate and the paste is aromatic and deep in color.
Add Chicken and Potatoes
Add the marinated chicken and brown it slightly for 3–4 minutes. Then add in the potatoes and stir everything together.
Simmer to Perfection
Pour in the coconut milk and water. Add soy sauce, sugar, and a pinch more salt. Cover and simmer on low for 35–40 minutes, or until the chicken is tender and the potatoes are soft but not mushy. Stir occasionally and adjust seasoning as needed.
Serve
Garnish with fresh cilantro and serve hot with steamed jasmine rice or coconut rice.
Pairings
This dish pairs beautifully with a range of accompaniments that reflect its Southeast Asian roots:
- Rice: Fragrant jasmine rice or coconut rice is a no-brainer here. The rich sauce needs something to soak into.
- Achar (Pickled Vegetables): A crunchy Malaysian-style pickle cuts through the richness and adds contrast.
- Stir-Fried Greens: Bok choy, Chinese broccoli, or spinach lightly sautéed in garlic and soy sauce provide a clean, green counterpoint.
- Herbal Teas: Pandan leaf tea or lemongrass tea complements the dish’s flavor profile and aids digestion.
Looking for a full Malaysian food photography spread? Add some colorful sides like roti jala (lace pancakes) or a simple cucumber salad for a beautiful, vibrant plate.
FAQs
1. Can I use chicken breast instead of thighs?
You can, but keep in mind that chicken breasts tend to dry out faster. Chicken thighs (especially bone-in, skin-on) stay juicy and are traditional in many malaysian recipes. If using breasts, reduce cooking time slightly and consider marinating longer.
2. Can I make this in a slow cooker or crockpot?
Yes! After sautéing the spice paste, transfer it along with marinated chicken, potatoes, coconut milk, and seasonings into your crockpot. Cook on low for 5–6 hours or high for 3–4 hours. It turns into a comforting slow cooker chicken stew. This variation is great for fans of crockpot recipes or slow cooker dishes like crockpot mongolian chicken.
3. Is this similar to chicken chop Malaysian style?
While both are part of the malaysian cuisine family, they’re different. Chicken chop Malaysian usually refers to a Western-inspired grilled or fried chicken served with brown gravy and fries. This lemongrass chicken is more traditional and spice-forward, though both show the diversity of malaysia food.
4. Can I adjust the heat level?
Absolutely. This dish leans medium to spicy, but you can tone it down by reducing the number of chilies or removing seeds. For a spicier kick, add fresh bird’s eye chilies toward the end of cooking or drizzle with chili oil.
5. Can I use this recipe as a base for other chicken dishes?
Definitely. The spice paste can be a jumping-off point for other chicken Asian dishes. Try using it with drumsticks, wings, or even as a marinade for grilling. If you're into Thai chicken recipes or even malai chicken recipe profiles, consider adding more coconut cream or grilling instead of simmering.
