Description
A rich and aromatic Singapore-style Nyonya curry featuring tender bone-in chicken thighs simmered in a fragrant homemade curry paste with potatoes, carrots, and coconut milk, slow-cooked in the oven to develop deep flavors. Served traditionally with steamed rice and naan breads, this vibrant dish showcases the unique blend of spices characteristic of Nyonya cuisine.
Ingredients
Scale
Curry Paste
- 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
- ½ lemongrass stalk
Main Ingredients
- 80g nyonya curry paste (store-bought or homemade, see tip above)
- 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
- 200ml water
- Salt and freshly ground black pepper, to taste
- Cooked rice, to serve (optional)
- Naan breads, to serve (optional)
Instructions
- Prepare the curry paste: To make your own curry paste, combine 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 half a lemongrass stalk in a food processor. Blitz until a smooth paste forms.
- Heat the curry base: Preheat your oven to 180°C (160°C fan)/gas mark 4. In a large ovenproof saucepan, pour 200ml of water and add 80g of the curry paste (either homemade or store-bought). Stir well and gently simmer over low heat until the mixture releases its fragrance, about 3-5 minutes.
- Add main ingredients: Stir in the bone-in chicken thighs (skin removed), the cubed potatoes, carrots, and roughly chopped onion. Season with salt and pepper, then mix everything thoroughly to combine the flavors.
- Bring to boil and add coconut milk: Increase the heat to medium and bring the curry mixture to a boil. Once boiling, stir in 100ml of coconut milk. Return to a boil briefly before removing from heat.
- Oven cook the curry: Cover the saucepan with a lid and transfer it to the preheated oven. Cook for 1 hour and 15 minutes, removing the lid after 45 minutes to allow the curry to thicken slightly. The vegetables should be tender yet intact, and the chicken fully cooked. The final curry will have a broth-like consistency.
- Final seasoning and serve: Remove the curry from the oven and check seasoning, adjusting salt and pepper as needed. Serve hot in shallow bowls over cooked rice, accompanied by naan breads if desired.
Notes
- The homemade curry paste can be made ahead and refrigerated or frozen for convenience.
- Bone-in chicken thighs provide extra flavor and tenderness but can be substituted with boneless thighs if preferred.
- The curry keeps well covered in the refrigerator for up to two days and can be gently reheated.
- Adjust the amount of chilli in the paste to suit your preferred spice level.
- Serve with steamed rice and naan breads to soak up the flavorful broth.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Singaporean
Keywords: Nyonya curry, Singapore curry, chicken curry, coconut curry, oven-baked curry, homemade curry paste
