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 Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Nyonya Recipes
Cuisine: Chicken
Keyword: Nyonya Chicken Curry
Servings: 4 people
Calories: 169kcal
- 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
Heat up your wok, pour in 5 tbsp oil, sauté cinnamon stick, star anise and cloves, fry over low heat, add in spice paste and stir-fry until fragrant.
Add chicken, potatoes, curry leaves and fry well. Add in water, cover the pot, braise over low heat until chicken and potatoes are cooked well.
Add the thick coconut milk, salt and sugar. Continue to simmer in low heat for 20-30 minutes or until the chicken becomes tender. Remove and serve with white rice, bread, nasi kunyit, or roti jala.
Serving: 4people | Calories: 169kcal | Carbohydrates: 41g | Sodium: 597mg | Sugar: 40g