Nyonya Curry Chicken


(A) - To Blend
8 small red onion
5 pips garlic
1 inch tumeric (remove skin)
2 inches ginger (remove skin)
4 candle nut (Buah Keras) - soak to soften then scrape skin

(B) - spices
1 cinnamon stick (kayu manis)
1 star anis
2 stalk curry leave
1 Lemon grass (serai) - 3inches stem only. Bruised.
1 tsp black mustard seen (biji sawi)

1 chicken (cut into small pieces)
4 potatoes (cubed)
3 tbsp curry powder
200gm coconut milk 
salt and sugar to taste
water to cover half the chicken


  1. Blend (A) into a thick paste. Add a little water to easy blending.
  2. In a hot pan, add at least 3 tbsp vegetable oil. Add in (A) and fry. Lower heat to medium, stirring constantly to avoid burning.
  3. Add in (B) and continue frying (tumis) until fragrant.
  4. Add chicken and potatoes. Mix well.
  5. Add in curry powder and mix well.
  6. Add water to cover half the chicken.
  7. Let it bowl the add sugar and salt to taste.
  8. Simmer slowly until chicken is cooked thoroughly and potatoes are soft.
  9. Add in coconut milk then simmer for 10 minutes.
  10. Serve hot.

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