Malaysian · intermediate
Kari Ayam Nyonya (Straits-Chinese Chicken & Potato Curry)
A fragrant Nyonya-style coconut chicken curry balanced with aromatic spices, ginger, garlic, and golden potatoes.
- PREP TIME
- 20 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a heavy Dutch oven or deep pot over medium heat.
- 02
Saute chopped shallots, minced garlic, and grated ginger for 4 minutes until translucent and aromatic.
- 03
Add curry powder paste to pot, cooking for 5 minutes while stirring constantly until paste turns fragrant and oil separates.
- 04
Add chicken pieces to pot, stirring to coat completely in curry paste, and cook for 4 minutes until exterior turns opaque.
- 05
Pour in 1 cup water along with salt, cover with lid, lower heat to medium-low, and simmer for 15 minutes.
- 06
Add quartered potatoes, recover, and simmer for 10 minutes until potatoes are fork-tender.
- 07
Stir in coconut milk, simmer uncovered for 5 final minutes without boiling, and serve warm.
A LITTLE KITCHEN KNOW-HOW
Spice Paste Blooming
Frying ground spices in hot fat to release fat-soluble essential oils and eliminate raw spice tastes.
Notes from the kitchen
- Mixing dry curry powder with water prevents spices from scorching when added to hot oil.
- This curry tastes even better the next day as potatoes soak up spice flavors overnight.
- Original home-cooking adaptation inspired by Malaysian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
