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Chicken Nyonya Curry

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion, South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp groundnut oil
  • 6 Tbsp Nyonya Curry Paste
  • 4 boneless chicken thighs
  • 200 g new potatoes
  • 120 g green beans
  • 400 ml light coconut milk
  • 200 ml water
  • Fresh coriander to garnish

Method
 

  1. Cut the potatoes into chunks. Par-boil them in a saucepan for 5 mins.
  2. Cut the chicken into similar sized chunks.
  3. Heat the oil in a large pan or wok over a medium-low heat, then add the
  4. chicken and stir-fry for 2 mins to brown.
  5. Add the Nyonya paste and stir fry for another couple of minutes.
  6. Add the drained potatoes and continue to stir-fry for 3 mins.
  7. Add the coconut milk and the water and bring to the boil.
  8. Reduce heat, simmer uncovered for 10 mins then add the beans.
  9. Continue simmering for 5-6 minutes until cooked, then serve.