Nonya Chicken Curry

Nonya Chicken Curry


1 person made this

About this recipe: Like all curries, this dish tastes better the next day. Make it ahead and save it for later!

Pat Central Region, Singapore

Serves: 4 

  • Spice paste ingredients
  • 2 candlenuts
  • 4 tablespoons coriander seeds, toasted
  • 4 tablespoons chilli paste
  • 4 teaspoons turmeric powder
  • 4 teaspoons cumin seeds, toasted
  • 3 teaspoons fennel seeds, toasted
  • Other ingredients
  • 1 (1.5 kg) chicken, cut into serving pieces
  • 1 large onion, cut into rings
  • 2 curry leaves
  • 1 (2-inch) cinammon stick
  • 1 pod star anise
  • 2 whole cloves
  • 750ml water
  • 2 potatoes, peeled and cut into big pieces
  • 1 tablespoon soya sauce
  • 2 tomatoes, chopped

Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

  1. In a food processor or with a mortar and pestle, blend the spice paste ingredients together. Set aside
  2. In a large wok, heat 1 tablespoon oil. Fry the onions until fragrant and add the spice paste. Fry until fragrant and the paste turns a few shades darker.
  3. Add the curry leaves, cinammon stick, star anise and cloves and fry for a few minutes before adding the chicken. Coat the chicken pieces with the spice paste and cook until lightly browned to seal in the juices.
  4. Add the water and potatoes and simmer until the chicken is cooked through and the potatoes are done.
  5. Add soya sauce and tomatoes and cook for another 5 minutes. Serve hot with rice or French bread.

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