Fuss-Free Nyonya Chicken Curry with Potatoes

Friday, February 15, 2013 2 Comments A+ a-

Nyonya Curry
Nyonya Chicken Curry

Nyonya Chicken Curry has been my all-time favorite comfort food. I enjoy all the nuances of this dish, from the spiciness of the gravy to the flavorful chicken and tender pototoes. My mom used to cook the best Nyoya chicken curry with potatoes in town and I always volunteered to bring the dish to school for the Teacher's Day and Children's Day celebrations.

The dish was so popular among my primary classmates until one of my chubby little male classmate asked me to bring a larger pot of curry next time. I remembered he told me "Denise.. the chicken curry was not enough to share. Please ask your mom to cook more next time ..."

Typical Asian style of enjoying the Nyonya Chicken Curry is to drench the white rice with the thick gravy or dip the curry with some freshly toasted bread. Either ways are my favorite.

The traditional way of preparing this curry dish may proved to be too troublesome for the masses. This involves huge amount of grinding and pounding work-out with tonnes of spices. However, I have found an alternative recipe which is both fuss-free and easy to prepare while retaining the lip-smacking goodness

Nyonya Curry
Nyonya chicken curry with fluffy rice

  • 1 pack of instant yellow curry sauce from Asian Home Gourmet
  • 4 medium size potatoes (peeled and cut into small chunks)
  • 300g of chicken breast cutlets (You may use chicken drumsticks and thighs)
  • 500ml water
  • 100ml coconut milk
  • 1 tbsp of Madras curry powder
  • 1 tbsp cooking oil
  • 1/2 tbsp of sesame oil
  • salt and pepper, to taste

Step 1: Marinate the chicken cutlets with Madras curry powder, sesame oil, salt and pepper. Set aside to rest for 2 hours
Step 2: In a pan, heat cooking oil and pan-fry the potato cubes. Dish out and set aside once the potato cubes are lightly browned
Step 3: In the same pan, add in the curry sauce and stir-fry until fragrant. Add in the seasoned chicken cutlets
Step 4: Once the chicken cutlets are browned, add in water and potatoes and simmer for 15 minutes until the chicken is cooked and the potatoes are tender
Step 5: Reduce the heat and add-in the coconut milk while stirring constantly. Continue to simmer the curry for another 5 minutes

The curry is now ready to be dished-out. Ladle the thick curry gravy over your white fluffy rice and enjoy.

My fuss-free Nyonya Chicken Curry with potatoes. Simple, tasty and easy to prepare!

Additional tips:
a. Do add in some Madras curry powder or salt according to your taste
b. You may also add some hot water if the curry is too thick

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