Nyonya Curry Chicken

Tested Recipe with Slight Adjustment Adapted from Peranakan Cuisine “Baba Nyonya Culture Dishes”

Nyonya Curry Chicken 4


800g chicken whole legs (cut into pieces)

2 potatoes (peeled, cut into pieces)

250ml thick coconut milk

500ml water

Curry Paste:

3 tbsp chili paste

1 tbsp meat curry powder

100g red shallots (peeled)

2 cloves garlic (peeled)

1 tbsp toasted belacan

2cm young ginger

2 lemongrass (white part only)

1 tsp cumin powder

1 ½ tbsp coriander powder

1 tsp fennel powder


2 star anise

2 cloves garlic (peeled)

1 cinnamon


1 tsp salt

30g crushed palm sugar

Preparation Instructions:

  1. Place all the curry paste ingredients into a food processor and blend into paste.
  2. Heat up 3 tbsp cooking oil to saute spices over medium heat until fragrant. Add in spice paste and continue to stir-fry until fragrant and chilli oil begins separates.
  3. Add in chicken and stir-fry briskly until well combined, add water and bring to boil over high heat.
  4. Put in potatoes and coconut milk, let it simmer until chicken is tender and potatoes are cooked.
  5. Stir in seasoning to taste, and allow to cook for another 3 minutes. Dish up and serve hot.



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