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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Wash chicken pieces and pat dry. Season lightly with salt. Peel and cut potatoes into large chunks.
2. Soak dried chillies in hot water until soft (about 15-20 minutes), then deseed them. Roughly chop shallots, garlic, galangal, ginger, and lemongrass.
3. 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.
4. 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.
5. Add the chicken pieces and potatoes to the pot. Stir well to coat them thoroughly with the rempah. Cook for 5 minutes, stirring occasionally.
6. 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.
7. Taste and adjust seasoning if needed. Serve hot with steamed rice.

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