Nyonya Chicken Curry

Name: Kari Ayam Nyonya
Total time: 35 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 whole chicken (remove head, neck, feet and chopped into pieces); 200 g potatoes (peeled and cut into wedges); 200 ml thick coconut milk (to taste, optional); 1 sprig curry leaves (use only the leaves); 1 star arise; 1 clove s; 1 stick cinnamon; 5 tbsp oil; 1½ cup water; 3 cloves garlic; 18 shallots; 12 dried chili (soaked and remove seeds); 15 g turmeric; 15 g coriander seeds; 1 teaspoon fennel; 1 teaspoon cumin; 20 g shrimp paste (toasted); 1 stick lemongrass (white part only); 1 tablespoon salt; 1 teaspoon sugar

Chicken curry is made with bone-in chicken traditionally, and curry leaves are used to infuse the chicken curry with the intense fragrance of the curry leaves.

⏱️ 35 min 🔪 Prep: 5 min 🔥 Cook: 30 min 📊 Medium ⭐ 4.6 (21) 👁️ 12 views

👨‍🍳 Start Cooking

Foto: Rasa Malaysia

Ingredients

4 servings

1 whole chicken (remove head, neck, feet and chopped into pieces)
200 g potatoes (peeled and cut into wedges)
200 ml thick coconut milk (to taste, optional)
1 sprig curry leaves (use only the leaves)
1 star arise
1 clove s
1 stick cinnamon
5 tbsp oil
1½ cup water
3 cloves garlic
18 shallots
12 dried chili (soaked and remove seeds)
15 g turmeric
15 g coriander seeds
1 teaspoon fennel
1 teaspoon cumin
20 g shrimp paste (toasted)
1 stick lemongrass (white part only)
1 tablespoon salt
1 teaspoon sugar

Steps

Heat up your wok, pour in 5 tablespoons of oil, and sauté the cinnamon stick, star anise, and cloves over low heat. Add the spice paste and stir-fry until fragrant.
Add the chicken, potatoes, and curry leaves, and fry well. Then add water, cover the pot, and braise over low heat until the chicken and potatoes are cooked through.
Add the thick coconut milk, salt, and sugar. Continue to simmer over low heat for 20-30 minutes, or until the chicken is tender. Remove from heat and serve with white rice, bread, nasi kunyit, or roti jala.