Chicken Nyonya Curry

Background
It's hard to say where Nyonya originally comes from. The flavour is a fusion of Chinese, Indonesian and Malayan cuisines yet has a distinct quality of its own. If you're a curry-lover looking for something deliciously different, do give this Chicken Nyonya Curry a go! By the way, the Nyonya paste is nowadays widely available in supermarkets - certainly in the UK anyway.
Ingredients
- 1 Tbsp groundnut oil
- 6 Tbsp Nyonya Curry Paste
- 4 boneless chicken thighs
- 200g new potatoes
- 120g green beans
- 400 ml light coconut milk
- 200 ml water
- Fresh coriander, to garnish
Instructions
- Cut the potatoes into chunks. Par-boil them in a saucepan for 5 mins.
- Cut the chicken into similar sized chunks.
- Heat the oil in a large pan or wok over a medium-low heat, then add the
- chicken and stir-fry for 2 mins to brown.
- Add the Nyonya paste and stir fry for another couple of minutes.
- Add the drained potatoes and continue to stir-fry for 3 mins.
- Add the coconut milk and the water and bring to the boil.
- Reduce heat, simmer uncovered for 10 mins then add the beans.
- Continue simmering for 5-6 minutes until cooked, then serve.
Tips
It contains potatoes already, but I like to serve it with fragrant boiled rice.ΒCategories
- Meal Type: - Dinner - Lunch - One Pot - Supper
- Cuisines: - Fusion - South East Asian
- Occasions: - Dinner Party
- Ingredients: - Chicken & Turkey - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Sugar Free
- Skill Levels: - Easy
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