Malaysian Chicken Curry – Delicious Nyonya Chicken Curry
Malaysian Chicken Curry – Delicious Nyonya Chicken Curry
Deliciously -Aromatic with herbs, spice, and tanginess. This is a Malaysian Chicken Curry (Nyonya Chicken Curry) that is loved by all.
Nyonya or Peranakan Cuisine combines Chinese, Malay, and Indonesian cuisines in a unique and flavorsome blend.
Peranakans are descendants of Chinese migrants. Settlers in Penang, Malacca (Malaysia), Indonesia, and Singapore. The word Nyonya or Nonya is a Malay word that refers to a socially prominent woman. It has a combined meaning of “Madame” and “Auntie”. The term is used distinctively to refer to the Peranakan Cuisine i.e. – Nyonya Cuisine.
The unique flavor of this curry is determined by the ‘Rempah’ or spice-paste that should be pounded with a mortar and pestle for bests results.
Scroll down for the Complete Recipe.
Malaysian Chicken Curry – Delicious Nyonya Chicken Curry
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Recipe Name: Malaysian Chicken Curry – Delicious Nyonya Chicken Curry
Recipe Type: Curry / Chicken / Malaysian
Author: Shana @ RecipesareSimple
Prep time:
Cook time: 20
Total time:
Yield: (4-6 servings )
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Watch the Video or click to read Complete Recipe – Below.
How to make Malaysian Chicken Curry – Delicious Nyonya Chicken Curry- Recipe at a glance:
- Prepare the spice paste with fresh ingredients and spice.
- Cook the spice paste in oil till fragrant.
- Add coconut cream and whole spices.
- Cook till oil separates and mixture thickens.
- Add chicken and fry lightly along with the paste.
- Add seasoning and potatoes, sufficient water, and cook covered till chicken is tender.
- Garnish.
- Scroll down for the detailed recipe Link. ⇓
Ingredients:
- 1 kg chicken cut up into medium pieces
- 5-9 Tbsp Coconut cream (slightly thick). Do not use the sweetened variety
- 1 stick of cinnamon
- 2-3 cloves
- 4 Potatoes, cut into large pieces
- 1-star anise
- 5 curry leaves
- pinch sugar
- salt to taste. About 1 ½ – 2 tsp
For the Malaysian Spice Paste(Rempah):
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- 10 dry chillies soaked in boiled hot water for 30 minutes
- 7 large shallots
- 5 cloves garlic
- 2 ” Ginger
- 1″ Galangal (a subtle, mustard-scented rhizome similar to ginger also known as lengkuas , Laos, or blue ginger) – Omit if you can’t find it
- 2 ” Fresh Turmeric root
- ¼ tsp – just a pinch Belachan – Malaysian dry shrimp paste
- 3 Tbsp Coriander Powder
- ¼ tsp – 1 tsp cumin – adjust according to taste. We prefer only ¼ tsp
- 1 tsp fennel
- 3 candlenuts (or substitute with unsalted hazelnuts or cashews)
- 2 tsp light soy sauce
- 2 Tbsp Oil
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It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.
Key Ingredients: Chicken, Shallots, Garlic, Ginger, Galangal, Turmeric root, Curry leaves, Spices, Oil, Coconut Milk, Salt.
EAT AND TELL!!! Let us know if you tried – Malaysian Chicken Curry – Delicious Nyonya Chicken Curry
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I travelled long time in malaysia. the most popular dish is roti…
every time at day, evening or night! and so delicious!
back at home I cooked the nyonya chicken curry with roti canai and it was a
great success. all of our family got crazy about this dish.
even malay people eating this at my home got crazy about the taste, they
loved the food….it was like home!
thank you for uploading this
cheers
cat
Thank you Cat for your lovely message. Overjoyed that you had success with this recipe. I love this curry and so do my kids.
Happy cooking!
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yum
Very nice thx for sharing the recipie.
I tried this and it was so very delicious and better restaurant! Thank you for sharing.
Hi this curry is very good
YES!
This is a fantastic Nyonya curry. The taste is exactly like those in Singapore and Malaysia that are served with Roti.
Thank you! Happy you liked it. I love this particular curry a lot! 🙂
Hello, just wondering if the belacan is necessary? Thank you
Hi Yin Meng,
It may be substituted – with the same amount of chicken stock(bouillon cube) .. it needs that tiny bit of extra pungency to help the flavors stand out more in the coconut milk. Do let me know if u try it:)
Hello – love this recipe – have tweaked it for our tastes and added eggplant and some fresh kaffir lime leaves chopped fine. Absolutely delicious – thanks for sharing this great Malaysian/Singaporean dish – saves me an airfare every weekend!
Hi
This curry was phenomenal! Thank you so much, Shana! Your repertoire of recipes is very impressive!
Hi Rebecca, thanks so much. So happy you liked it!
Hi can I substitute the dried chilli with the fresh red chilli for I’m afraid it might be too spicy for my kids.
Thanks
Hi. There are both mild and hot dried red chillies. I use the milder shriveled ones.. If your dried chillies or the shinier -hot ones, you could use half the quantity…. and this curry on the subtle spicy side using these. Hope your kids will love the curry 🙂