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This recipe is the same as the one I have shared in my Nasi Kunyit and Kari Kay post. I have been cooking this for my family quite often. I can say 2 or 3 times a month. Everyone in the family loves it, including my mother-in-law who is Cantonese and doesn't usually like curries. She knows what I use in my spice paste and it is also important to her that no belacan is added. My curry is never very spicy as I always ask for less spicy dried chillies when buying. My hubby loves curry but he doesn't like it too spicy.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Nyonya Chicken Curry (Kari Kay)

Yields: 6 servings

INGREDIENTS:

1kg (1) Chicken, cut into pieces

300g potatoes, peeled and cut into four

400ml coconut milk
6 spring curry leaves
5 kaffir lime leaves

Cooking oil

1 cinnamon stick (optional)
1 star anise (optional)
2 cloves (optional)

Spices paste (blended in electric blender):

200g (20) shallots

4 cloves garlic

25g (15 - 20) dried chillies, soaked

40g (2 inchs) fresh turmeric

8 - 9 lemongrass, use white part only

20g belacan, toasted (I omitted in my cooking)

1 tbsp coriander powder

Seasoning:

1 tbsp salt or to taste

Sugar to taste (I omitted)

METHOD:

Blend all the spice paste ingredients in a food processor until fine. Add some water in order to make the food processor works.
In a pot (I used cast iron pot), heat oil over medium heat and sauté star anise, cloves and cinnamon stick. Add in spices paste and stir-fry until fragrant and dry.
Add in half of the coconut milk and stir well. Follow by chicken and potatoes. Simmer until chicken is tender and potatoes are cooked. Add some water if too dry. Remove potatoes and set aside to prevent the potatoes from overcooking.
Lastly, add the balance of coconut milk and season to taste with salt and sugar. Continue to cook until gravy is slightly thick. Once is ready, return cooked potatoes into the curry.
Serve with steamed rice.

Note:

You may also cook your potatoes separately in an air fryer. Coat your potatoes with oil and air fry at 160C for 10 - 15 minutes until the potatoes cook and soft. Add the potatoes to curry when it is ready.