Nonya Chicken Curry
This dish is similar to food that we ate in Malaysia in November 2013. We bought a few Malaysian cookbooks while in Penang. This is from "Nonya Flavours" by Debbie Toh and Julie Wong, Star Publications, 2010.
Recipe type: Main
Cuisine: Asian
  • 4-5 tbsp Oil
  • 1 Star anise
  • 2 Cloves
  • 1 Cinnamon stick
  • 30 g Dried chillies (soaked)
  • 200 g Shallots
  • 15 g Garlic
  • 20 g Belachan (toasted)
  • 2 tsp Turmeric
  • 3 tbsp Coriander seeds
  • 1 tsp Cumin
  • 1 tsp Fennel
  • 1.5 kg Chicken pieces
  • 300 g Potatoes (peeled)
  • 500 ml Coconut milk
  • 1 tbsp Salt
  • ½ tsp Sugar
  1. Using a food processor, mix together chillies, shallots, garlic, belachan, turmeric, coriander, cumin and fennel. Add a little oil if needed.
  2. Heat oil on medium low heat in a frypan. Saute star anise, cloves and cinnamon stick for 2 mins. Add spice paste stir fry for 3-4 minutes. Add s 2-3 tbsp coconut milk.
  3. Add chicken and fry to brown for 1-2 minutes. Add potatoes and 400 ml coconut milk. Simmer until chicken is tender and potatoes are cooked.
  4. Add remaining coconut milk and season to taste with salt and sugar. Continue to simmer gently until gravy has thickened. Serve with Roti Jala.
Recipe by Craig Cooks at