Nyonya Chicken Curry

Nyonya Chicken Curry


1.5 kg chicken, chopped into bite-sized pieces

400g potatoes, cut into wedges

2 tomatoes

6-7 tbsp oil

Spices (A)  ground

10 dried chillies, deseeded

5 red chillies, deseeded

30 shallots

4 cloves garlic

2½cm fresh turmeric root

2cm galangal, sliced

3 stalks lemongrass

1 tbsp dried shrimp paste (belacan)

Spice (B)  mixed with enough water into a paste

3 tbsp meat curry powder

1 tsp coriander powder

1 tsp fennel powder

1 tsp cumin powder

Ingredients (C)

2 star anise

4cm cinnamon stick

3 cloves

5 cardamoms split

2 stalks curry leaves

Ingredients (D)

1 litre thin coconut milk

200ml thick coconut milk


1 tsp salt

1 tbsp sugar

1 tbsp light soy sauce

Method :

Heat oil in a deep pot. Add spices (A), (B) and (C). Fry until fragrant and oil rises.

Add chicken and 1 cup thin coconut milk. Cook to the boil. Reduce the heat and simmer for a while. Add thin coconut milk gradually.

Add potatoes and tomatoes; cover and continue to cook until meat is tender.

Pour in thick coconut milk and adjust with seasoning to mix. Bring to a boil until oil rises. Serve curry with the steamed turmeric rice.