This dish is a riff on the classic Nyonya chicken curry - skinless bone-in or boneless chicken cooked in a thick, super flavorful gravy. Our Malaysian Curry blend contains the spices used for the curry paste, so I utilized it in place of the individual whole spices. I also used kid-friendly tomato paste in place of the more authentic shrimp paste.
Malaysian Nyonya Chicken
- 1 large onion or 3 large shallots, roughly chopped
- 5 large chopped garlic cloves
- 4 tsp Spice Tree Organics Malaysian Curry powder
- 3 tsp cumin powder
- 1.5 lb chopped boneless chicken, or one small skinless bone-in chicken, cut into pieces
- 1 tbsp tomato paste (or 1.5 tsp shrimp paste)
- 3/4 cup coconut cream
- 3/4 cup water
- salt, to taste
- 3 tbsp cooking oil
- 1 large potato, cut into large pieces
- Optional: 1 small lemongrass stalk chopped, 1 stalk curry leaves
In a food processor, add the onion/shallots, garlic cloves, tomato (or shrimp) paste, lemongrass (if using) and all the spices. Pour in 1 tbsp of cooking oil and pulse until a thick paste forms.
In a thick bottomed pot, add the remaining oil. Saute the spice paste and let it cook for 5-10 minutes, until the oil separates from the paste. Add in the chicken pieces and stir to combine. Cook for 3-4 minutes. Add in coconut cream, water, salt, and curry leaves, if using, and the potatoes. Simmer until chicken is cooked through and sauce is thick. Serve with roti canai and steamed rice.