Nyonya Chicken Curry/Kari Ayam/Curry/Chicken/Monica's Singapore Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are more economical.

chili paste

🥗Healthier: fresh chilies

💰Cheaper: sambal oelek

Fresh chilies provide heat with fewer additives.

galangal

🥗Healthier: ginger

💰Cheaper: dried ginger

Ginger is more accessible and offers a similar flavor profile.

Wash and drain 1.5 kg of chicken pieces.

Marinate chicken with 100 g of chicken curry powder and 2 teaspoons of salt; mix thoroughly.

Add a little water to the marinated chicken to form a paste that coats the chicken pieces; let marinate for 30 minutes.

Prepare the spice paste by blending 200 g of shallots, 200 g of Bombay onions, 50 g of garlic, and 50 g of ginger with a bit of water until smooth.

Set aside the spice paste after blending.

Add water to the chicken curry powder to bloom the spices, forming a thick paste; set aside.

Mix 200 mL of coconut cream with 600 mL of water to thin it down; set aside.

Heat 300 mL of vegetable oil in a large pot over medium heat.

Add 2 star anise, 5 cm of cinnamon stick, and 10 cloves; stir fry for about 10 seconds to release aroma.

Add the spice paste and stir fry for 5 minutes until aromatic and drier.

Add the chicken and stir fry for another 5 minutes until slightly browned on the outside.

Cut Indonesian yellow flesh potatoes into bite-sized pieces and add them to the pot.

Pour in the coconut milk mixture and cover the pot; stew for about 25-30 minutes, stirring periodically and adding water if it gets too dry.

After 25 minutes, add 1 teaspoon of salt and 2 tablespoons of sugar; stir for about 2 more minutes until dissolved.

Serve hot with rice or other accompaniments.

Cooking Techniques

Equipment Needed

Spice Level: