Nyonya Chicken Curry
The ultimate comfort food, Nyonya Chicken Curry combines tender chicken with aromatic spices and creamy coconut milk. This easy weeknight dinner is bursting with flavor and perfect for sharing. Make it tonight and experience the magic!
Equipment
- Peeler
- Skillet
- Wooden Spoon
- Saucepan
- Chef's Knife
Ingredients
- 1 whole chicken remove head, neck, feet and chopped into pieces
- 200 grams potatoes peeled and cut into wedges
- 200 ml coconut milk to taste, optional
- 1 sprig curry leaves use only the leaves
- 1 piece star anise
- 1 piece clove
- 1 stick cinnamon
- 5 tablespoons oil
- 1.5 cups water
- 3 cloves garlic
- 18 pieces shallots
- 12 pieces dried chili soaked and remove seeds
- 15 grams turmeric (½ oz)
- 15 grams coriander seeds (½ oz)
- 1 teaspoon fennel
- 1 teaspoon cumin
- 20 grams shrimp paste toasted
- 1 stick lemongrass white part only
- 1 tablespoon salt
- 1 teaspoon sugar
Instructions
- Heat up your wok, pour in 5 tablespoons of oil, and sauté the cinnamon stick, star anise, and clove 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 to 30 minutes, or until the chicken is tender.
- Remove from heat and serve with white rice, bread, nasi kunyit, or roti jala.
Notes
Leftover curry can be stored in an airtight container in the refrigerator for up to three days.