Dinner

Singapore-Style Nyonya Chicken Curry Recipe

ByCleo Brixton January 20, 2026January 20, 2026

Introduction

Singapore-style Nyonya curry is a fragrant and comforting dish that brings together tender chicken, hearty vegetables, and rich coconut milk in a flavorful broth. This recipe showcases the vibrant spices of Nyonya cuisine, perfect for a cozy meal served with rice or naan.

A white bowl holds a dish with three main layers: the bottom layer is white cooked rice with long grains, the middle layer consists of chunky pieces of yellow potatoes and orange carrots in a green curry sauce, and the top layer is a golden-browned piece of baked chicken with a slightly crispy texture. The bowl is placed on a white plate, and to the right side of the plate, there are pieces of grilled flatbread with dark toasted spots. A gold fork and knife rest on the left side of the plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

80g Nyonya curry paste (available online and at Waitrose & Partners, or see tip below)
500g bone-in chicken thighs, skin removed
200g potatoes, cut into 3cm cubes
150g carrots, cut into 3cm cubes
1 large onion, roughly chopped
100ml coconut milk
Cooked rice and naan breads (optional), to serve

Instructions

Step 1: Preheat the oven to 180°C (160°C fan)/gas mark 4. In a large ovenproof saucepan, combine 200ml water and the Nyonya curry paste. Stir over low heat until the mixture is fragrant and gently simmering.
Step 2: Add the chicken thighs, potatoes, carrots, and onion to the saucepan. Season with salt and stir well to combine.
Step 3: Increase the heat to medium and bring the mixture to a boil. Stir in the coconut milk and bring back to the boil.
Step 4: Remove the pan from the heat, cover it with a lid, and transfer to the preheated oven. Cook for 1 hour and 15 minutes, removing the lid after 45 minutes to allow the sauce to reduce slightly. The vegetables should be tender but still hold their shape, and the chicken cooked through.
Step 5: Check the seasoning and adjust if needed. Serve the curry in shallow bowls with steamed rice and naan breads on the side, if desired.

Tips & Variations

Make your own curry paste by blending 1 peeled garlic clove, 5 peeled shallots, 1 red chilli, 1 tsp ground turmeric, 1 tsp crushed coriander seeds, 1 tsp crushed fennel seeds, 1 tsp ground cumin, 10g shrimp paste, and ½ lemongrass stalk in a food processor until smooth.

Storage

Store any leftover curry in an airtight container in the fridge for up to two days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

A blue bowl sitting on a matching blue plate contains a dish with three main layers: the bottom layer is white, fluffy rice spread evenly around the bowl’s edge, the middle layer consists of large chunks of yellow potatoes and orange carrots mixed in a thick, greenish curry sauce, and the top layer has a piece of baked food with a golden-brown crust placed centrally. To the right side of the bowl on the blue plate, there are two pieces of flatbread with dark brown toasted spots. The entire setting is on a white marbled surface, with a fork and knife with golden handles placed on the left side of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken thighs or breasts can be used, but bone-in thighs tend to yield more flavorful and tender results in this slow-cooked curry.

Is there a vegetarian version of this curry?

Absolutely! Replace the chicken with firm tofu or extra vegetables like eggplant and green beans. Use vegetable stock instead of water to keep the flavors rich.