Dinner/ Recipes

Easy Chicken Curry Recipe – Nyonya Style

This Nyonya Style Easy Chicken Curry Recipe is packed full of tingling heat and deliciously intense flavour. Curry leaves, kaffir lime leaves and lemongrass band together with aromatic spices for a flavour experience you’ll never forget.

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Curries are a weekly occurrence on the Wandercooks menu – we’ve been cooking them together since our blog began. From spicy panang curry pastes to fragrant fish curries and other moreish cross cultural creations… there’s something indescribably magical about blending fresh herbs and spices into delicious, aromatic creations. No wonder curries are so insanely addictive!

(In a rush? Click here to jump straight to the recipe)

Easy Chicken Curry Recipe Nyonya Style - A simple, fragrant curry that's quick to make and deliciously tender. Cooked in a one pot Le Creuset cast iron casserole dish. | wandercooks.com

Easy Chicken Curry Recipe – Nyonya Style

This Easy Chicken Curry recipe was inspired by a version we found in Madhur Jaffrey’s Ultimate Curry Bible. Our edition is thoroughly well-thumbed and full of post-it notes after years of cooking together, but it still never fails to dish up the goods. Our method below blends together tips from our wonderful Singaporean friend along with a few tasty tweaks we’ve made after endless iterations of cooking it together.

We love cooking curries in our Le Creuset Casserole Dish because the enamel coating means the curry ingredients don’t stick (not to mention making it suuuuper easy to clean), and the cast iron retains heat so it stays nice and warm for when we’re ready to eat. Plus, it’s easy to think of using the gorgeous French-made cookware for European dishes only – but this dish cooks a downright delicious curry just as well as any boeuf bourguignon!

So just what is Nyonya cuisine, you ask?

Well, it’s a fusion of Chinese and Malay culture and food that dates back to the 15th and 16th centuries. Marriages between Chinese sailors and Malay women led to the creation of a whole new culture and cuisine. Known as Nyonya (or Peranakan or Straits Chinese), it blends the best of both worlds together, with fresh aromatic ingredients like turmeric, galangal, chilli, lemongrass taking centre stage.

If you’re a history nerd like me and love learning about the amazing edible world we live in, you can read more about the fascinating history of Nyonya culture and cuisine here. And if you’re ever in Singapore, we highly recommend a visit to the gorgeous Peranakan Museum.

Easy Chicken Curry Recipe Nyonya Style - A simple, fragrant curry that's quick to make and deliciously tender. Cooked in a one pot Le Creuset cast iron casserole dish. | wandercooks.com

4.0 from 2 reviews
Easy Chicken Curry Recipe - Nyonya Style
 
Prep time
Cook time
Total time
 
This Nyonya Style Easy Chicken Curry Recipe is packed full of tingling heat and deliciously intense flavour. Curry leaves, kaffir lime leaves and lemongrass band together with aromatic spices for a flavour experience you'll never forget.
Author:
Recipe type: Curry
Cuisine: Malaysian
Ingredients
  • 1 kg chicken breasts, chopped
  • 3 tbsp curry powder
  • 10 fresh curry leaves, finely chopped
  • 8 fresh kaffir leaves, finely chopped
  • 4 cloves garlic, finely chopped
  • 4 cm ginger, finely chopped
  • 3 shallots, finely chopped
  • 1 stalk lemongrass, finely chopped
  • 1 small red chilli, finely chopped (add more if you like it spicy!)
  • 5 medium potatoes, quartered
  • 2 cups water
  • 300 g coconut milk
  • 2 tomatoes, diced into large chunks
  • vegetable oil, for cooking
Instructions
  1. Curry time - yes!
  2. Start by pouring half your curry powder all over the chicken pieces and setting aside in the fridge to let the flavour infuse (for 30 mins up to half a day, depending on when you're ready to cook).
  3. Meanwhile, heat 1-2 tbsp oil in a Le Creuset Casserole Dish or similar, and add the curry leaves, kaffir lime leaves, garlic, ginger, shallots, lemongrass and chilli along with the rest of your curry powder. Fry everything together for a few minutes until lusciously fragrant. If the oil starts to cook off too much, add another 1-2 tbsp.
  4. Next, add your potatoes and stir fry for a 3-5 mins. Remove them from pan and set aside. Now add your chicken pieces and 1 tbsp oil and fry gently until lightly browned. Pop the potato back in to the dish and pour in the water. Bring it to the boil before reducing the heat to low. Let it simmer for 20 mins.
  5. Pour in the coconut milk and cook for a further 5 mins. (Option: You can remove from the heat and leave things here if you're cooking in advance.)
  6. Just before you're ready to serve, add in your tomatoes and stir.
  7. Serve with fluffy white rice.
Notes
We'll often use chicken breast for convenience, but in Malaysia it's often made with bone-in chicken for extra flavour. Feel free to use any cut of chicken you prefer.

 

Easy Chicken Curry Recipe Nyonya Style - A simple, fragrant curry that's quick to make and deliciously tender. Cooked in a one pot Le Creuset cast iron casserole dish. | wandercooks.com

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  • Dave Purslow
    08/10/2017 at 1:20 am

    Just love this fusion cooking, loved the Choo Chee curry as well.

    • Wandercooks
      10/10/2017 at 10:12 am

      Thanks Dave that’s awesome to hear – I think there’s nothing like getting a little experimental in the kitchen and seeing just what incredible flavours you can put together!

  • Ben Myhre
    06/10/2017 at 10:29 pm

    OK, this is a great recipe (although I might switch out the chicken for tofu) and I love your ladies’ style. subscribed.

    • Wandercooks
      07/10/2017 at 8:00 am

      Thanks Ben, tofu sounds delish – enjoy!

  • Andreya
    06/10/2017 at 4:02 pm

    Hy girls, It looks so delicious and tasty. I usually prepare chicken curry like this method only but with fewer ingredients. Thanks for sharing the recipe 🙂

    • Wandercooks
      06/10/2017 at 4:04 pm

      Oh awesome Andreya – thanks for your lovely comment. Do let us know if you give this version a try, we’d love to hear what you think!

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