Go Back
+ servings
Nonya Chicken Curry BoulderLocavore.com


Most of the world cooks in gram weight, the U.S. being an exception.  Ping provided the recipe in metric measurements and I did not try to convert it.  I used a simple kitchen scale to weigh out the ingredients to the weights required.  You can buy these herbs in powdered form and mix them or as I did, purchase them in gross bulk form (e.g. cinnamon sticks, peppercorns, etc) and grind them together in a coffee or spice grinder.  If using powder just substitute the same weight of powder for the items below.
Course Main Course
Cuisine Malaysian
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 6
Calories 629kcal
Author Toni Dash


Nonya Curry Powder for Chicken or Beef

  • 12 grams fennel seeds
  • 6 grams cumin seeds
  • 12 grams dried red chilies
  • 6 grams turmeric
  • 3 grams white pepper seeds peppercorns
  • 3 grams cinnamon
  • 1 ½ grams cloves
  • 1 ½ grams star anise
  • ½ stalk dried lemongrass I have a dehydrator so dried lemongrass in it. I think you could achieve the same affect by drying in a low temperature oven. I also later found lemongrass powder at a local Asian market.


  • 1 chicken cut into pieces
  • 8-10 tablespoons Nonya Curry Powder
  • 4 shallots minced
  • 4 cloves garlic minced
  • 4 slices ginger minced
  • 1 onion sliced
  • 8-12 tablespoons canola oil
  • 2 cups coconut milk see below to make your own or how to use canned milk/cream
  • 4-5 potatoes cut into bite-sized pieces
  • Salt to taste


Curry Powder

  • Grind all spices (or mix if using powdered form) together to make the exact quantity for the Nonya Chicken Curry below.

Chicken Curry

  • Make a curry paste from the curry powders and 3 tablespoons of the coconut milk.
  • Heat a wok or large pan, add the oil.  When oil is hot add the shallots, garlic, ginger and onions.  Saute until transparent.
  • Add the curry paste and warm over medium heat until fragrant (about 15-20 minutes), stirring occasionally.
  • Add the chicken and coat with the curry.
  • Pour in the coconut milk and add the potatoes.  Gently toss together.
  • Bring to a boil, stirring to ensure no burning.  Cook at a slow boil (I used a lid) until chicken is cooked thoroughly and potatoes are soft, about 30-35 minutes.
  • Salt to taste.  Serve by itself or on a bed of rice.


To Make Coconut Milk:
1.       Blend 2 cups hot water with meat of one fresh coconut or one packet of desiccated coconut in a blender.  Let stand for 20 minutes and strain, OR
2.      Dilute one can of coconut milk or coconut cream with water to make the required 2 cups of milk.


Calories: 629kcal | Carbohydrates: 11g | Protein: 27g | Fat: 55g | Saturated Fat: 21g | Cholesterol: 95mg | Sodium: 107mg | Potassium: 586mg | Fiber: 2g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 10mg | Calcium: 84mg | Iron: 6mg