Nyonya chicken curry recipe Singapore. I have an old recipe book called Nonya Flavours published by Star Publications and absolutely love the recipes featured in the book. It brings me back to good old days when my grandmother used to be able to cook in the kitchen.
One day I flipped through looking for some ideas on what to cook and instantaneously my eyes were fixed on the Kari ‘Kay’ (it means chicken in Hokkien slang, and Kari means Curry in Malay language).Print
Nyonya Chicken Curry Recipe Singapore
Nyonya Chicken Curry Recipe Singapore is simple and tasty.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 people 1x
- Category: Dinner
- Cuisine: Malaysia
For spice paste (blend into a paste in a blender/food processor)
10 dried chillies, soaked till soft, discard water
3 cloves garlic
2 cm fresh turmeric
3 tablespoons coriander seeds
1 teaspoon cumin
1 teaspoon fennel
500 g of chicken drumsticks/thighs
2 potatoes, peeled and cut into wedges
1 can of 140 ml coconut milk
salt and pepper
1 star anise
1 cinnamon stick
A sprig of curry leaves
- Heat 4 tablespoons of oil in a pot over medium-low flame and sauteed star anise, cloves, curry leaves and cinnamon stick.
- Add in the spice paste and stir fry well. Add about 2 tablespoons of coconut milk if the spice starts to stick on the base of the pot. Fry overload heat till fragrant.
- Add the chicken and stir to coat it for a minute. Toss in the potatoes and pour in the coconut milk. Add 1 cup of water to dilute the coconut milk.
- Simmer over medium heat for 20 minutes (or until the chicken is tender and potatoes are cooked).
- Add in enough salt and pepper according to your liking. Continue to simmer with low heat until gravy is thick. Serve with white rice.
Keywords: Chicken Curry