Singapore Nyonya Chicken Curry

Name: Singapore Nyonya Chicken Curry
Prep time: 8 min
Cook time: 80 min
Total time: 88 min
Yield: 4
Ingredients: 500 g bone-in chicken thighs, skin removed; 200 g potatoes, cut into 3 cm cubes; 150 g carrots, cut into 3 cm cubes; 1 large onion, roughly chopped; 80 g Nyonya curry paste; 100 ml coconut milk; 200 ml water; cooked rice; naan breads

This Singapore-style Nyonya chicken curry is rich with coconut milk, fragrant curry paste, and tender chicken simmered with potatoes, carrots, and onion. It is an easy, comforting curry with a light, broth-like sauce that is perfect spooned over steamed rice.

Servings4 Portions

Prep Time8 Mins

Cook Time80 Mins

Difficulty

Easy

Ingredients

bone-in chicken thighs, skin removed
500 g
potatoes, cut into 3 cm cubes
200 g
carrots, cut into 3 cm cubes
150 g
large onion, roughly chopped
1
Nyonya curry paste
80 g
coconut milk
100 ml
water
200 ml
cooked rice
naan breads

Step-by-Step Instructions

Preheat the oven to 180C (160C fan). In a large ovenproof pot or deep casserole, stir the Nyonya curry paste with 200 ml water. Warm over low heat for 2 to 3 minutes, stirring often, until the paste loosens and smells fragrant.

Add the chicken thighs, potatoes, carrots, and chopped onion. Season lightly with salt and black pepper, then stir to coat everything well in the curry mixture.

Increase the heat to medium and bring the curry to a gentle boil. Pour in the coconut milk, stir well, and bring it back to a boil.

Cover the pot and transfer it to the oven. Cook for 1 hour 15 minutes, removing the lid after 45 minutes so the broth can reduce slightly. The chicken should be fully cooked and the vegetables should be tender but still holding their shape.

Taste and adjust the seasoning if needed. Serve the curry hot with cooked rice, and add naan on the side if you like.

Chef's Tips

If you cannot find Nyonya curry paste, a mild Malaysian or Singapore-style curry paste is the best substitute. Keep the sauce fairly loose rather than thick, as this curry is meant to have a light, spoonable broth. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently before serving.