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Peranakan Chicken Curry

- Serves 4

Indulge in the authentic flavors of Peranakan cuisine with our tantalizing Chicken Curry recipe. Enjoy tender chicken simmered in a fragrant blend of spices and coconut milk. Elevate your home cooking with this beloved Singaporean classic. Recipe adapted from Sharon Wee's cookbook "Growing up in a Nyonya Kitchen" Check out our quick and easy Peranakan chicken curry video on Instagram.

Image by Luisa Brimble
Ingredients for Peranakan Chicken Curry


Spice Paste (Rempah):

  • 2 candlenuts

  • 1 teaspoon toasted fennel seeds

  • 1 teaspoon toasted cumin seeds

  • 1 tablespoons (or to taste) Kashmiri chili powder

  • ¼ teaspoon ground turmeric

  • 75g ginger, peeled and julienned

  • 2 - 3 garlic cloves


Other Ingredients:

  • 4-5 tablespoons coconut or olive oil

  • 1 large potato, cut into large chunks

  • 500g chicken thighs, chopped into chunks 

  • 150g shallots, finely sliced

  • 250ml (1 cup) fresh light coconut milk

  • 200g or 2 medium tomatoes, quartered

  • 125 ml (½ cup) fresh coconut cream, optional

  • Sea-salt, to taste

  • Handful of mint leaves

  • Handful of coriander leaves

Recipes

  1. Making spice paste: Toast fennel and cumin seeds on a hot pan for a few minutes until fragrant. Blend the spices into a fine powder, then add other spice paste ingredients, adding a little water if needed. Set aside.

  2. Heat a wok over medium heat and add 1-2 tablespoons oil. Fry chunky potatoes until golden all over - set aside.

  3. Add another 2-3 tablespoons oil. Add sliced shallots and fry until light golden brown.

  4. Lower the heat slightly, add the spice paste and fry until fragrant and cooked through, being careful not to burn it.

  5. Add the chicken and using a large wooden spatula to move, turn and evenly coat it with the spice paste. Continue frying for 5 to 10 minutes until chicken is no longer pink. Add potatoes. Increase heat to medium.

  6. Slowly stir in the coconut milk and bring to a gentle boil for about 10 minutes until a thin layer of oil surfaces.

  7. Add the tomatoes, cover, reduce heat and continue to boil gently for about 15-20 minutes, stirring occasionally until the tomatoes soften and the chicken and potatoes are cooked through and tender.

  8. Stir in the coconut cream (for a creamier dish) and season with salt.

  9. Transfer to a serving dish and garnish with the mint and coriander leaves.

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