Malaysian Nyonya Chicken Curry

Malaysian Nyonya Chicken Curry

This aromatic Malaysian Nyonya chicken curry combines the best of Malay and Chinese culinary traditions. Rich coconut milk, fragrant spices, and tender chicken create a deeply satisfying dish that brings restaurant-quality flavors to your home kitchen.

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Course: Main Course

Cuisine: Asian

Keyword: Curry

Prep Time: 25

Cook Time: 45

Total Time: 1 10

Servings:

Calories: 385kcal

Equipment

Ingredients

For the Spice Paste:

8 shallots
4 garlic cloves
6 dried red chilies soaked
2- inch turmeric root
1 tbsp coriander seeds roasted
1 tsp cumin seeds roasted
1 tsp fennel seeds roasted
1 star anise
½ tsp black peppercorn
1- inch lemongrass white part
2 tsp vegetarian mushroom oyster sauce
1 tsp soy sauce

For the Curry:

2 pounds chicken cut into pieces
5 small potatoes cubed
2 cloves
1- inch cinnamon stick
¼ cup vegetable oil
A few curry leaves
¾ cup thick coconut milk
Salt and sugar to taste

Instructions

Soak dried red chilies in warm water for 15 minutes until softened.
Roast coriander, cumin, and fennel seeds in a dry pan until fragrant, about 2-3 minutes.
Blend all spice paste ingredients together until smooth, adding a little water if needed.
Heat oil in a large pot over medium heat. Add cloves, cinnamon stick, and curry leaves. Fry until fragrant, about 1 minute.
Add the spice paste and sauté for 8-10 minutes until aromatic and oil begins to separate.
Add chicken pieces and fry for 5-7 minutes until well coated with spice paste.
Add cubed potatoes and mix well with the chicken and spices.
Cover and simmer for 20-25 minutes until chicken is cooked through and potatoes are tender.
Stir in thick coconut milk and simmer for another 5 minutes.
Season with salt and sugar to taste. Serve hot with rice.

Notes

Fresh turmeric can be substituted with 2 tablespoons turmeric powder, but fresh provides better flavor and color.

Soaking dried chilies in hot water makes them easier to blend and creates a smoother paste.

Roasting whole spices before grinding releases essential oils and enhances the curry's depth of flavor.

For a richer curry, add an extra ¼ cup of coconut milk during the final cooking stage.

The curry tastes even better the next day as flavors continue to develop - store covered in refrigerator for up to 3 days.

Sweet potatoes can replace regular potatoes for a different flavor profile and added sweetness.

Adjust spice level by increasing or decreasing the number of dried chilies used in the paste.

Nutrition