RECIPE

16 INGREDIENTS•5 STEPS•30MIN

Kari-Kay (Nyonya Chicken Curry)

Name: Kari-Kay (Nyonya Chicken Curry)
Total time: 1800 s
Yield: 4
Cuisine: Chinese
Ingredients: 1/2 cup Cooking Oil; 1 Star Anise; 2 Whole Clove; 1 Cinnamon Stick; 200 gram Shallot; 4 clove Garlic; 25 gram Dried Chili Pepper; 40 gram Fresh Turmeric; 8 Lemongrass; 20 gram Shrimp Paste; 1 tablespoon Ground Coriander; 1 Chicken; 300 gram Potato; 400 milliliter Coconut Milk; 1 tablespoon Salt; to taste Granulated Sugar

4.0

4 Ratings

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Overview Directions Comments

Bake with Paws

A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.

391 Likes

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.

30MIN

Total Cooking Time

16

Ingredients

Bake with Paws

A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.

Ingredients

US / METRIC

Servings:

Serves 4

Spice Paste

200 g

Shallots

4 cloves

Garlic

25 g

Dried Chili Peppers

40 g

Fresh Turmeric

Lemongrass

white part only

20 g

Shrimp Paste

1 Tbsp

Ground Coriander

Seasoning

1 Tbsp

Salt

to taste

Granulated Sugar

Other Ingredients

1/2 cup

Cooking Oil

Star Anise

Whole Cloves

Cinnamon Stick

Chicken, cut

300 g

Potatoes, cut

400 milliliters

Coconut Milk

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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 curry when it is ready.

Directions

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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 Clove (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).

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