Nanyang Curry Chicken

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1 Chicken (approximate net weight 400-450g)

5 tbsp Curry powder

5pc Dried chilli

3pc Candlenut

3pc Garlic

5pc Shallots (de-skin)

1 Large Onion (de-skin, quartered)

2cm Galangal

1tsp Coriander powder

1 stalk Lemongrass (pounded)

5 stalks Curry Leaves (rinsed)

400ml Coconut milk

400ml Water

2 Large potatoes (peeled and cubed)

2 slices Pineapple (optional)

1tbsp Brown sugar

Salt to taste

Cooking oil


  1. Remove innards of chicken, rinse and cut into 10pcs. Rub 1-2tbsp curry powder, 1tsp coriander powder, 1tsp salt over chicken, leave it for 2-3 hours
  2. Blend and make chilli paste - dried chilli, candlenut, garlic, shallots, galangal, onion, 3 tbsp curry powder, 2 tbsp cooking oil and 1tsp salt
  3. Heat oil in the Visions 5L Dutch oven, add chilli paste and cook over medium heat until fragrant. Add chicken, coat curry paste thoroughly over chicken. Add lemon grass and curry leaves. Stir fry for about 5 mins
  4. Add water and coconut milk, potatoes and pineapple (optional)
  5. Simmer over low heat for 1 hour, add brown sugar and salt to taste

Nutritional benefits:

Chicken contains high protein and potato's fiber, potassium, vitamin C, and vitamin B6 content, coupled with its lack of cholesterol, all support heart health. Pineapples are rich in vitamins, digestive enzymes and antioxidants and help balance the spiciness in the dish.

Onions, garlic and curry leaves are aromatics which not only enhances the dish but rich in nutrients and antioxidants.