nyonya chicken curry

Chicken curry is made with bone-in chicken traditionally, and curry leaves are used to infuse the chicken curry with the intense fragrance of the curry leaves.

Nyonya Chicken Curry

chicken

200 ml thick coconut milk (to taste, optional)

curry leaves (use only the leaves)

star arise

cloves

cinnamon

tbsp oil

water

garlic

shallots

chili

g (½ oz) turmeric

g coriander seeds

fennel

cumin

g (¾ oz) shrimp paste, toasted

lemongrass (white part only)

salt

sugar

Heat up your wok, pour in 5 tbsp oil, sauté cinnamon stick, star anise and cloves, fry over low heat, add in spice paste and stir-fry until fragrant.

Add chicken, potatoes, curry leaves and fry well. Add in water, cover the pot, braise over low heat until chicken and potatoes are cooked well.

Add the thick coconut milk, salt and sugar. Continue to simmer in low heat for 20-30 minutes or until the chicken becomes tender. Remove and serve with white rice, bread, nasi kunyit, or roti jala.

This delicious and healthy curry chicken made from scratch with fresh herbs.

Chicken,

potatoes,

coconut milk

spring curry leaves

kaffir lime leaves

cinnamon (optional)

star anise (optional)

(optional)

Cooking Oil

(20) shallots

(15 - 20) dried chillies, soaked

(2 inchs) fresh turmeric

belacan, toasted (I omitted in my cooking)

coriander powder

Sugar (I omitted)

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Nyonya Chicken Curry

Nyonya Chicken Curry

Top 2 nyonya chicken curry recipes from across the web

The most viewed nyonya chicken curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Nyonya Chicken Curry

Nyonya Chicken Curry

The most viewed nyonya chicken curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine