Nyonya Curry Chicken Recipe
Prep time
Cook time
Total time
Delicious nyonya curry chicken made from scratch with selected spices.
Recipe type: Chicken Recipe
Cuisine: Nyonya
Serves: 6
  • 1 fresh chicken (about 1kg) - remove head, feet and skin and chopped into pieces
  • 5 tbsp cooking oil
  • 3 potatoes
  • 1 stalk of lemongrass - white part only and lightly smashed
  • 1 cup plain yogurt
  • 1.5 cup water
  • Sea salt - to taste
  • Optional: Mint leaves for garnishing
  • Spices A
  • 4 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • Spices B
  • 15 dried chilies - soaked in warm water until soft. Drain and snip each chili into 3 cm pieces.
  • 10 shallots - peeled
  • 5 cloves of garlic - peeled
  • 20 gm ginger - peeled and cut into a few pieces
  • 20 gm fresh turmeric - peeled and cut into a few pieces
  1. Lightly fry Spices A (coriander seeds and cumin seeds) in a dry wok till fragrant.
  2. Wash and drain chicken. Set aside and cover. Parboil potatoes in a small saucepan till three-quarters cooked. Let cool. Peel and cut into wedges.
  3. While boiling the potatoes, pound spices A and B separately till fine using a pestle and mortar. You can also use a grinder to grind the spices B if preferred.
  4. Heat oil in a pot. Add all pounded/blended ingredients and lemongrass. Reduce heat and fry paste till fragrant and oil bubbles through. Be careful not to burn the curry paste. Add 2 tbsp of yogurt if the paste becomes dry.
  5. Add chicken and stir to coat the chicken parts evenly with the spices. Fry for about 3 - 5 minutes. Add water. Stir, cover with the lid and let simmer for around 15 minutes. When the chicken is nearly cooked, add potato pieces. Continue to simmer for about 5 minutes more until potatoes are cooked through. Add yogurt and stir to mix well. Salt to taste.
  6. Dish out and serve hot with rice, baguette or bread.
Cooking Notes
1. Get the butcher to chop the chicken to save some preparation time. Best to have the chicken skin removed otherwise the curry will be very oily.

2. Remove some of the seeds from the dried chilies after you cut them if you prefer a less spicy curry.

3. Use fresh spices if possible. Spices that have been kept for too long will lose some of its fragrance and potency.

4. You can add more water if you wish but not too much or the curry will be diluted.
Recipe by Souper Diaries at https://souperdiaries.com/nyonya-chicken-curry-recipe/