Chicken curry is one of Australia’s favourite dishes, but you haven’t had curry until you’ve tried this classic Malaysian Nyonya curry by celebrity chef and Malaysia Kitchen Australia ambassador Poh Ling Yeow.

Preparation Time: 30 minutes Cooking Time: 30 minutes

Ingredients – serves 5-6

3 Tbs coconut cream

10 sprigs of curry leaves

1 star anise

2 whole cloves

1 cinnamon stick

1 1/2 kg chicken thigh fillets

500g baby chat potatoes, peeled, halved and parboiled

2 bird’s eye chillies deseeded and halved lengthways

500ml coconut milk

1 Tbs salt

1 tsp sugar

Rempah (wet spice paste)

3 Tbs ground coriander

1 tsp ground cumin

1 tsp ground fennel

15 dried long red chillies, deseeded, soaked in boiling water until soft, drained and chopped

20g belacan

25g fresh turmeric root, peeled and sliced

3 cloves garlic, peeled, sliced

270g red eschallots OR Spanish onion, peeled, sliced

1/3 cup vegetable oil


1. To make the rempah, blend the rempah ingredients until you achieve a fine paste.

2. Heat heavy based saucepan or wok, to a medium heat. Add rempah, coconut cream, curry leaves, star anise, cloves and cinnamon stick and saute for about 10 minutes. You will know the paste is ready when it thickens, darkens in colour and the oil begins to separate from the mixture.

3. Add chicken pieces and stir-fry for 1 minute. Add potatoes, chillies, coconut milk, salt and sugar. Cover and simmer until chicken and potatoes are cooked through. Serve with steamed jasmine rice or roti canai.

What’s your favourite curry recipe?