Kari-Kay (Nyonya Chicken Curry)

00:30:00

This is a dish traditionally served to celebrate a new born baby’s full moon for Malaysian Chinese. This curry recipe uses fresh herbs that are ground into a paste for a fresh curry sauce. Spices are then added. I found this makes a delicious curry without having to use premixed curry powder.

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Ingredients
- Serves 4 +
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1/2 cup Cooking Oil
2 Whole Cloves
1 Cinnamon Stick
300 gram cut Potato
400 milliliter Coconut Milk
Spice Paste
200 gram Shallot
4 clove Garlic
25 gram Dried Chili Pepper
40 gram Fresh Turmeric
8 Lemongrass , white part only
1 tablespoon Ground Coriander
Seasoning
1 tablespoon Salt
to taste Granulated Sugar
Directions HIDE IMAGES
STEP 1
To make the Kari Kay, first blend the Shallot (200 gram), Garlic (4 clove), Dried Chili Pepper (25 gram), Fresh Turmeric (40 gram), Lemongrass (8), Shrimp Paste (20 gram), Ground Coriander (1 tablespoon) in a food processor until fine. Add some water in order to make the food processor works.
STEP 2
Then, heat Cooking Oil (1/2 cup) over medium heat and sauté Star Anise (1), Whole Cloves (2) and Cinnamon Stick (1). Add in spices paste and stir-fry until fragrant and dry.
STEP 3
Add in half of the Coconut Milk (400 milliliter) and stir well. Follow by Chicken (1) and Potato (300 gram). Simmer until chicken is tender and potatoes are cooked. Add some water if too dry. Remove potatoes and set aside to prevent the potatoes from overcooking.
STEP 4
Lastly, season to taste with Salt (1 tablespoon), and Granulated Sugar (to taste). Continue to cook until gravy is slightly thick. Once is ready, return cooked potatoes into the curry.
STEP 5
Serve with steamed rice or Nasi Kunyit (Turmeric Rice).
Share Your Tips
Manoopriyan Rangaraj
it's *nonya
Alexis Vers
half a cup of oil? 😨
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