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4.6 from 63 votes

Nyonya Chicken Curry

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.

Nutrition Information

Serving 4people Calories 169kcal (8%) Carbohydrates 41g (14%) Sodium 597mg (25%) Sugar 40g (80%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 169

% Daily Value*

Serving 4people
Calories 169kcal 8%
Carbohydrates 41g 14%
Sodium 597mg 25%
Sugar 40g 80%

* Percent Daily Values are based on a 2,000 calorie diet.