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Kari Ayam Nyonya

Name: Kari Ayam Nyonya
Total time: 45 min
Yield: Serves 4
Cuisine: Malaysia
Ingredients: 600g Chicken Thigh; 400ml Coconut Milk; 3 tbsp Curry Powder; 1 stalk Lemongrass; 1 Onion; 3 cloves Garlic; 15g Ginger; 2 Potato; 1 tsp Salt

Main Dish

⏱ 45 min

👥 Serves 4

Difficulty ⭐⭐

Chicken curry fragrant with coconut milk and lemongrass — a Peranakan family recipe passed down through generations.

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📖 The Story Behind This Dish

This dish captures the eclectic spirit of Peranakan cooking: Indian-derived curry powder meets Malay lemongrass and coconut milk, often finished in a Chinese wok — multiple cultures merging in a single pot.

🌆 Where it's eaten: Served with rice or roti, a staple on Peranakan family tables.

🥕 Ingredients (serves 4)

Chicken Thigh 600g
Coconut Milk 400ml
Curry Powder 3 tbsp
Lemongrass 1 stalk
Onion 1
Garlic 3 cloves
Ginger 15g
Potato 2
Salt 1 tsp

👩‍🍳 Instructions

Cut the chicken into large bite-sized pieces. Cut the potato the same way.
Mince the onion, garlic, and ginger.
Heat oil in a pot and cook the onion, garlic, and ginger until softened.
Add the curry powder and fry until fragrant, then add the bruised lemongrass stalk.
Add the chicken and potato and stir-fry together, then add the coconut milk and 200ml water and bring to a simmer.
Cover and simmer over low heat for about 25 minutes; season with salt to finish.

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