Nyonya Curry Chicken娘惹咖喱雞
A rich, aromatic, and spicy Malaysian-Nyonya chicken curry featuring a complex homemade spice paste (rempah) cooked with tender chicken and potatoes in a luscious coconut milk gravy.
01Ingredients
- 800g Chicken thighs, bone-in, skin-on, cut into 8 pieces
- 2 large Potatoes, peeled and cut into large chunks
- 400ml Thick coconut milk
- 200ml Thin coconut milk or water
- 3 tbsp Cooking oil
- 1 tsp Salt, or to taste
- 1 tsp Sugar, or to taste
- 1 tbsp Tamarind paste
- 10 Dried red chillies, soaked in hot water until soft, deseeded
- 8 Shallots, peeled
- 5 cloves Garlic, peeled
- 2cm Galangal, peeled and sliced
- 2cm Ginger, peeled and sliced
- 2 stalks Lemongrass, white part only, sliced
- 3 Candlenuts
- 1 tsp Belacan (shrimp paste), toasted
- 1 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Fennel powder
Nutrition (per serving)648kcal
- Protein42.5g
- Carbs28.8g
- Fat41.2g
Fiber 4.1 gSodium 687 mg
02Steps
- Wash chicken pieces and pat dry. Season lightly with salt. Peel and cut potatoes into large chunks.
- Soak dried chillies in hot water until soft (about 15-20 minutes), then deseed them. Roughly chop shallots, garlic, galangal, ginger, and lemongrass.
- In a food processor or blender, combine the soaked chillies, chopped shallots, garlic, galangal, ginger, lemongrass, candlenuts, toasted belacan, turmeric powder, coriander powder, cumin powder, and fennel powder. Add a little cooking oil or water if needed to form a smooth paste.
- Heat cooking oil in a large pot or wok over medium heat. Add the blended rempah and sauté for 10-15 minutes until fragrant and the oil separates from the paste.
- Add the chicken pieces and potatoes to the pot. Stir well to coat them thoroughly with the rempah. Cook for 5 minutes, stirring occasionally.
- Pour in the thin coconut milk or water, and bring to a simmer. Then add the thick coconut milk, tamarind paste (mixed with 2 tbsp water), salt, and sugar. Stir gently to combine. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is cooked through and potatoes are tender. Stir occasionally to prevent sticking.
- Taste and adjust seasoning if needed. Serve hot with steamed rice.
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