Singapore-style nyonya curry
This recipe creates a rich and aromatic Singapore-style Nyonya curry featuring tender bone-in chicken thighs, hearty potatoes, and sweet carrots. Cooked in a fragrant Nyonya curry paste with creamy coconut milk, it offers a balanced blend of flavors, perfect when served with rice or naan bread.
Equipment
- 1 Large Pot or Dutch Oven For simmering the curry
- 1 Chef's knife For chopping vegetables and preparing chicken
- 1 Cutting Board For safe and efficient ingredient preparation
- 1 Wooden Spoon or Ladle For stirring and serving
Ingredients
Main
- 80 g nyonya curry paste available online and at Waitrose & Partners, or see tip, below
- 500 g bone-in chicken thighs skin removed
- 200 g potatoes cut into 3cm cubes
- 150 g carrots cut into 3cm cubes
- 1 large onion roughly chopped
- 100 ml coconut milk
- cooked rice and naan breads optional, to serve
Instructions
- Prepare ingredients: remove skin from chicken thighs, cut potatoes and carrots into 3cm cubes, and roughly chop the large onion.
- Heat a large pot or Dutch oven over medium heat.
- Add the roughly chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes.
- Stir in the 80g of Nyonya curry paste and cook for 2-3 minutes, stirring constantly, until very fragrant.
- Add the bone-in chicken thighs to the pot and brown them lightly on all sides, turning occasionally, for about 5 minutes.
- Incorporate the cubed potatoes and carrots into the pot, stirring to coat them with the curry paste mixture.
- Pour in the 100ml of coconut milk, stir well, and bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the pot, and let the curry simmer for 25-30 minutes, or until the chicken is cooked through and the potatoes and carrots are tender.
- Stir occasionally to prevent sticking and ensure even cooking.
- Serve the Singapore-style Nyonya curry hot with cooked rice and/or naan breads, if desired.
Notes
Ensure your Nyonya curry paste is fresh and of good quality, as it forms the aromatic backbone of this dish. When browning the chicken, aim for a light sear to build flavor without fully cooking it through at this stage. Avoid overcooking the potatoes and carrots; they should be tender but still hold their shape, absorbing the rich curry flavors. For an extra layer of depth, a splash of fish sauce or a squeeze of lime juice at the end can brighten the curry, balancing the richness of the coconut milk. Serve hot with fluffy rice or warm naan to soak up the delicious sauce.