Published Nov 20, 2009 Updated Sep 15, 2024 Nyonya loves their chicken curry, or kari ayam in Malay. When it comes to making chicken curry, I always choose the easy way out—I buy instant chicken curry paste, which is both convenient and quite tasty. However, back home in Penang, my family would always make curry chicken from scratch. Well, first of all, you just can’t beat the authentic great taste of a red-hot chicken curry (click the picture above to check out the chicken curry gallery); secondly, no instant curry mix would rival the fresh and exotic aroma of homemade spice paste of turmeric, fennel, cumin, coriander seeds, and other aromatics. So, the answer is pretty clear. If you want the best chicken curry, be prepared to spend some time in your kitchen… Chicken curry is made with bone-in chicken traditionally, and curry leaves are used to infuse the chicken curry with the intense fragrance of the curry leaves. My family love eating chicken curry with nasi kunyit (turmeric sticky rice) but I will have to share that recipe in the future. For now, do check out this mouthwatering chicken curry recipe prepared by my sister-in-law in Penang.
What To Serve With Nyonya Chicken Curry
For a wholesome meal and easy weeknight dinner, I recommend the following recipes. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
