Wednesday, August 4, 2010

Nyonya Curry Chicken (Penang)

Curry chicken originated in the Punjab, in the north weastern Indian and eastern Pakistan and was introduced to the rest of the world throughout history. Almost every household in Malaysia, Singapore and at least the rest of the Asian region, curry chicken is a familiar and favourite dish. Everyone has their own family version of cooking this delicious dish. It is great with rice and bread. This version is taken from the book "Nyonya Flavours - A Complete Guide to Penang Straits Chinese Cuisine". There is something about curry chicken that keeps making you go back for more or at least the crave for it will find us (me, at least!) busy in the kitchen, at least once or twice a month, cooking this delicious dish, always extra, because it really tastes great the next day! My own version does not use coconut milk, and for a change, decide for go for a "curry chicken adventure", trying other recipes besides my own.

This recipe has a thick gravy and although it tastes nice, this is not at the top of my list.
My "curry chicken adventure" will continue with postings on recipes that I have tried. Try this out, this could be your favourite.

Nyonya Curry Chicken (Kari Kay)
(adapted from "Nyonya Flavours - A Complete Guide to Penang Straits Chinese Cuisine)

Ingredients :

4-5 tbsp oil
1 star anise
2 cloves
1 cinnamon stick

Spice paste (ground)
30 gm (15) dried chillies, soaked
200 gm (20) shallots
15 gm (3 cloves) garlic
20 gm belacan, toasted
20 gm (2cm) tumeric
20 gm (3 tbsp) coriander seeds
2 gm (1 tsp) cumin
2 gm (1 tsp) fennel

1.5kg meaty chicken pieces
300 gm potatoes, peeled and cut into wedges
400 ml thin coconut milk *
100 ml thick coconut milk *

1 tbsp salt
1/2 tsp sugar

* Both extracted from 1 grated coconut

Method :
  1. Heat oil over medium low flame and saute star anise, cloves and cinnamon stick. Add in spice paste and stir-fry well. Add 2 to 3 tbsp thick coconut milk (if it is too dry) and fry over low heat until fragrant and oil separates.
  2. Add chicken and fry for a minute. Add potatoes and pour in thin coconut milk. Simmer until chicken is tender and potatoes are cooked.
  3. Lastly, add the thick coconut milk and season to taste. Continue to cook until gravy is slightly thick. Serve with boiled white rice, Nasi Kunyit (Tumeric Rice) or Roti Jala.


  1. My kind of comfort food! Looks delish!

  2. This looks really good! I love the colors and can imagine how delicious it is. Way to go!

  3. I love curries with chicken- this is a new one to try Thanks!

  4. Wah sedapnya! So long I didn't cook.

  5. looks good..i think i shall have that with roti jala.

  6. Hi
    Looks like curries are a hit with you guys too!

    petite nyonya,
    What's Baking,
    Should do a pot-luck on this, with roti jala!

  7. hi dear
    first time to ur bolg ...u got a beautiful collection of recipes ...this curry looks really delicious ...adding coconut milk must gives n creamy texture to this dish ...will must try it ...if u get time do visit my blog


  8. Very tempting dish....nicely done!

  9. Hi Satya,
    Welcome to my blog! Thanks for the lovely compliment. I did visit yours and you have a lovely blog! Hope to see you again. Have a nice weekend.

  10. Hi Aruna,
    Thank you for stopping by! You have a lovely blog. Love your jelly! Please do drop by again. Have a nice weekend.

  11. my mom would love that. she's from penang

  12. It gave me great quinces, and the recipe that I am not happy, I am very grabs! thank you in advance
    I board a good recipe already dealt a site like this

  13. Wow, this looks like a very tempting dish. I've been checking out and trying different Indian recipes and I think one's worth a shot. Thanks for sharing your recipe.

  14. Looks so yummy! I shall try this.