Nyonya Curry Chicken

Very common dish in Malaysia. Well, there many version different from each and everyone.

This is the Penang or Nyonya version,..I think !? This is normally one of the dish cooked during Chinese New Year or any festive season.

Check out the recipe

Pound the spice paste: dried chillies, shallots, turmeric, coriander seeds, cumin, fennel, garlic & belachan. Saute the spice paste over low heat.

Add in cinnamon, cloves & star anise, stir fry for 15 to 20 minutes.

Cut chicken and potatoes into pieces.

Add in chicken and stir fry for 3 minutes and then goes in the potatoes. 

Add in the water and cook till chicken and potatoes are soft and tender. Pour in the coconut milk, salt and sugar to taste.

Serve hot with steam white rice.....beautiful.


Serving for 4

Ingredient
Spice Paste (Pound)
20g Dried Chillies (Soaked in hot water)
150g Shallot
30g Turmeric
10g coriander seed
5g Cumin
5g Fennel
20g Garlic
20g Belachan

2pcs Cinnamon
2pcs Cloves
2pcs Star anise
1kg Chicken
250g Potatoes (Boiled for 5 minutes)
5tbsp Oil
300ml Water
100ml (1/2) Coconut Milk
2tsp Salt
3tsp Sugar