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Recipes
Kari-Kay (Nyonya Chicken Curry)
Recipe

16 INGREDIENTS • 5 STEPS • 30MINS

Kari-Kay (Nyonya Chicken Curry)

4.0
4 ratings
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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Bake with Paws
A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
http://www.bakewithpaws.com/
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.
30MINS
Total Time
$9.85
Cost Per Serving
Ingredients
Servings
4
us / metric
Cooking Oil
1/2 cup
Cooking Oil
Chicken
2.2 lb
Chicken, cut
Potato
10.5 oz
Potatoes, peeled, quartered
Coconut Milk
1 2/3 cups
Coconut Milk
Cinnamon Stick
1
Cinnamon Stick
optional
Star Anise
1
Star Anise
optional
Whole Clove
2
Whole Cloves
optional
Spice Paste
Shallot
1 1/4 cups
Shallots
Garlic
4 cloves
Dried Chili Pepper
4 Tbsp
Dried Chili Peppers, soaked
Fresh Turmeric
13 tsp
Fresh Turmeric
Lemongrass
8
Lemongrass
white part only
Shrimp Paste
1 Tbsp
Shrimp Paste
optional
Ground Coriander
1 Tbsp
Ground Coriander
Seasoning
Salt
1 Tbsp
Granulated Sugar
to taste
Nutrition Per Serving
VIEW ALL
Calories
1440
Fat
91.5 g
Protein
58.4 g
Carbs
104.2 g
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Kari-Kay (Nyonya Chicken Curry)
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author_avatar
Bake with Paws
A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
http://www.bakewithpaws.com/

Author's Notes

You may also cook your potatoes separately in an air fryer. Coat your potatoes with oil and air fry at 160C for 10 - 15 minutes until the potatoes cook and soft. Add the potatoes to the curry when it is ready.
Cooking InstructionsHide images
step 1
To make the Kari Kay, first blend the Shallots (1 1/4 cups), Garlic (4 cloves), Dried Chili Peppers (4 Tbsp), Fresh Turmeric (13 tsp), Lemongrass (8), Shrimp Paste (1 Tbsp), and Ground Coriander (1 Tbsp) in a food processor until fine. Add some water to make the food processor work.
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 (3/4 cup) and stir well followed by Chicken (2.2 lb) and Potatoes (10.5 oz). 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, add the remaining Coconut Milk (3/4 cup) and season to taste with Salt (1 Tbsp), and Granulated Sugar (to taste). Continue to cook until gravy is slightly thick. Once is ready, return the cooked potatoes to the curry.
step 5
Serve with steamed rice or Nasi Kunyit (Turmeric Rice).
step 5 Serve with steamed rice or Nasi Kunyit (Turmeric Rice).
Tags
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Dairy-Free
Gluten-Free
Asian
Lunch
Chicken
Dinner
Chinese
Potatoes
Quick & Easy
Winter
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