The warm scent of spices in this Malaysian (Nyonya) Chicken curry draws you in. A delicious curry of chicken cooked in coconut milk.
Malaysian (Nyonya) Chicken Curry
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4-6 servings
EAT AND TELL!!! Let us know if you tried – Malaysian (Nyonya) Chicken Curry (Curry Chicken)
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Malaysian (Nyonya) Chicken Curry
Description
Nyonya Chicken Curry is a vibrant and aromatic dish that represents a unique fusion of Chinese and Malay culinary traditions, born from the Peranakan (Nyonya) culture.
Unlike a typical Indian or Thai curry, a Nyonya curry is distinguished by its complex, multi-layered spice paste known as a rempah. This rempah is a labor of love, traditionally ground by hand with a mortar and pestle to release the full fragrance of its ingredients. It typically includes a rich blend of fresh aromatics along with dried spices.
Ingredients:
For the Malaysian Spice Paste(Rempah):
Instructions
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Process the ingredients for the Spice Paste to a smooth paste along with oil. Do not add water. For the Authentic flavor, however, it is recommended to pound the ingredients to a fine paste using a mortar and pestle.
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Wash and drain the chicken pieces well.
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To a non-stick wok, add the spice paste and heat on medium-low heat. Stir continuously till it sizzles and becomes nice and aromatic, with no more of a raw smell.
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At this point: add the coconut cream, curry leaves, and the whole spices (cloves, star anise, and cinnamon).
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Stir patiently till oil develops on top and the whole mixture moves together as one mass in the pan.
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Now add the chicken and fry a little in this paste, stirring gently to coat the pieces well with the paste.
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Fry gently for about 4 minutes, till lightly crisped evenly.
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Mix in the salt, sugar, and potatoes.
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Add a little water, just enough to keep the chicken moist.
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Cook covered on low till chicken is cooked through OR transfer the chicken to a pressure cooker, then wash out the pan with water and add the water to the pressure cooker as well. Now pressure cook on medium heat for 3 'steam whistles.
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Allow to cool off before opening.
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Add a little coconut cream if desired to balance flavors.
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Garnish with fresh coriander. Serve Malaysian Chicken Curry with Plain White Rice or Malaysian Roti Prata.
Note
- Add water to coconut cream if you desire a looser consistency. Adjust the quantity to the desired thickness of gravy.
- Key Ingredients: Chicken, Shallots, Garlic, Ginger, Galangal, Turmeric root, Curry leaves, Spices, Oil, Coconut Milk, Salt.
I made this recipe and the flavor is great as I am Malaysian and know what it should taste like, However i can’t seem to get it to look rich, RED and creamy.
Where did I go wrong.
Hi! Happy to hear you liked it! Thank you.
Hi Wei-San,
I am so sorry I only saw the second half of this comment when I saw Johns’s comment today! I have found that using the shriveled variety of dried red chilies gets better color as opposed to the shinier smoother and also hotter varieties. And,
adding a tsp of Kashmiri chili powder always helps to enhance the color and make it more appealing. Also as John mentions, yes after the oil has separated and the curry rests for a bit, the color always deepens.
@wie-san you need to simmer longer, until all the water evaporates and the oil separates. Once, this happens it will become darker and have reddish color. I know someone that owns a seafood company called Wie-san and she also Malaysian and her husband is Chinese.
Thank you 🙂 I missed this part of the comment and you made me notice my mistake.
I made this dish this evening and delighted with the result. The spice paste was a delicious combination. Thank you.
Hi Cecy! thank you so much! I am so happy to know you liked it!
Hi how long at low on the stove top roughly once everything is in??
I love the recipe just want to see if I can get my rendition better cheers
Hi! For broiler chicken, once you have covered and reduced the heat, 10 minutes is enough to cook the chicken. Country fowl tends to take longer though.Happy you like the recipe .. thank you.
Hi, do you add any acidity to this dish?
Hi,You could add lime leaves to the Rempah or Lemon juice towards the end of cooking. You could also add sliced tomato.. although the typical Nyonya curry would not have this.