Nyonya Chicken Curry

Name: Nyonya Chicken Curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 people
Ingredients: 1 whole chicken; 200 g (7 oz) potatoes; 200 ml thick coconut milk; 1 sprig curry leaves; 1 star arise; 1 cloves; 1 stick cinnamon; 5 tbsp oil; 1 ½ cup water; 3 cloves garlic; 18 shallots; 12 dried chili; 15 g (½ oz) Turmeric; 15 g (½ oz) coriander seeds; 1 teaspoon fennel; 1 teaspoon cumin; 20 g (¾ oz) shrimp paste; 1 stick lemongrass; 1 tablespoon salt; 1 teaspoon sugar

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4.6

63 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4 people
Calories
169 kcal
Course
Main Course
Cuisine
Southeast-Asian Fusion

Nyonya Chicken Curry

Kelsey Carr

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Chicken curry is made with bone-in chicken traditionally, and curry leaves are used to infuse the chicken curry with the intense fragrance of the curry leaves.

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Ingredients

Servings

1 whole chicken remove head, neck, feet and chopped into pieces
200 g (7 oz) potatoes peeled and cut into wedges
200 ml thick coconut milk to taste, optional
1 sprig curry leaves use only the leaves
1 star arise
1 cloves
1 stick cinnamon
5 tbsp oil
1 ½ cup water

Spice Paste (ground):

3 cloves garlic
18 shallots
12 dried chili soaked and remove seeds
15 g (½ oz) Turmeric
15 g (½ oz) coriander seeds
1 teaspoon fennel
1 teaspoon cumin
20 g (¾ oz) shrimp paste toasted
1 stick lemongrass white part only

Seasoning

1 tablespoon salt
1 teaspoon sugar

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Instructions

Heat up your wok, pour in 5 tablespoons of oil, and sauté the cinnamon stick, star anise, and cloves over low heat. Add the spice paste and stir-fry until fragrant.
Add the chicken, potatoes, and curry leaves, and fry well. Then add water, cover the pot, and braise over low heat until the chicken and potatoes are cooked through.
Add the thick coconut milk, salt, and sugar. Continue to simmer over low heat for 20-30 minutes, or until the chicken is tender. Remove from heat and serve with white rice, bread, nasi kunyit, or roti jala.