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Nyonya Chicken Curry Thermomix Recipe by Skinnymixers

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Nyonya Chicken Curry Thermomix Recipe by Skinnymixers

Before there was the Butter Chicken, there was the Nyonya Chicken Curry.

This is one of the best curries I have made in my Thermomix, and one for the traditional Malaysian style curry lovers out there.

Be generous with the curry leaves – they really make the curry recipe!

If you make this recipe, snap a pic and hashtag it #skinnymixers — We love to see your creations on Instagram & Facebook!

Nik’s Breakfast Tip: Save some of the Nyonya curry sauce to poach eggs in or pour over hard boiled eggs!

skinnymixer's Nyonya Egg Curry
skinnymixer’s Nyonya Egg Curry

This was inspired by Poh’s Malaysian Nyonya Chicken Curry.

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Nyonya Chicken Curry Thermomix Recipe by Skinnymixers

skinnymixer's Nyonya Chicken Curry

A classic Nyonya Chicken Curry from Skinnymixers that you can easily cook in your Thermomix. This recipe is gluten free, dairy free, perfect for keto or low carb diets.
4.56 from 9 votes
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Course: Dinner
Cuisine: Nyonya
Keyword: Chicken, Curry, LCHF, Thermomix, Thermomix Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 5
Calories: 363kcal

Ingredients

Wet Paste

  • 3 Tbsp ground coriander
  • 1 tsp ground cumin
  • 3-7 small red dried chillis - adjust based on spice preference
  • 1 heaped tsp dried tumeric
  • 3 cloves garlic - peeled
  • 240 g brown onion - peeled, halved

Curry

  • 50 g olive oil
  • 10 sprigs of curry leaves - yes 10 whole sprigs!!! this is a small handful of leaves if using dried
  • 1 star anise
  • 2 whole cloves
  • 1 cinnamon stick
  • 700 g chicken breast - diced
  • 400 ml coconut cream - Ayum brand
  • 100 g water
  • 1 Tbsp salt - or to preference
  • 1 tsp coconut sugar - optional for LCHF/ keto

Instructions

  • Add the wet paste ingredients to mixer bowl, blend for 1 min/speed 9/MC on. Scrape bowl down.
  • Add the olive oil, curry leaves, star anise, cloves and cinnamon stick, as well as 50 g or 1.8 oz of the coconut cream. Cook for 20 min/100°C or 212°F/reverse/speed soft/MC on.
  • Insert butterfly attachment, add chicken, remainder of coconut cream, water, salt and sugar. Cook for 17 min/100°C or 212°F/reverse/speed soft/MC off.
  • Remove whole spices and majority of the curry leaves and serve.

Video

Notes

You can substitute the coconut sugar for your preferred type of sugar.
For a vegetarian version, add 500 g or 17.6 oz small diced vegetables to the simmering basket during step 2.
OR - omit the chicken and serve over boiled eggs! This is great with left overs as well.
You can buy Curry Leaves in the fresh herb section of Woolworths, Specialty Green Grocers and Asian Supermarkets. You can also buy a Curry Leaf Tree from Bunnings or other plant nurseries.
Bellini Users
Use your blunt blade for this recipe.
At step 2 use speed 1.
At step 3 DO NOT use your butterfly and use speed 1.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!

Nutrition

Serving: 235g | Calories: 363kcal | Carbohydrates: 6.4g | Protein: 28.3g | Fat: 24g | Saturated Fat: 13.2g | Sodium: 1760mg | Sugar: 5.6g

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Chicken curry thermomix

  1. Oh this is sooo good! Definitely worth using Coles for the curry leaves (so many more in their packets!), and I used up some old dried curry leaves in the cupboard the first two times, but fresh ones were so much nicer, the next few times… Umm yes I’ve made it about 6 times so far… its a go to recipe. And its always better next day. Especially if it still has heaps of leaves left in it 🙂 Sooo soo good!

  2. Thanks a million Nik.

    I’m so pleased to be making tasty meals from scratch instead of packets.

    Everyone here enjoyed it 🙂

  3. Beautiful curry. Just reduce the salt if you are making the vegetarian version!! I am a salt lover and it was still too much. Perhaps the lesser weight of vegetables meant the salt is strong in the vegetarian version.

  4. This curry is magical! I am a good cook but have always been scared of curries. No more! I have also tried the butter chicken but this is better. Thank you Nik for sharing your considerable talent with us 🙂 When you create a cook book i will be first in line.

  5. Absolutely full of flavour, super easy and scrumptious!!! Thanks very much for a lovely recipe. This will be a winner to serve for guests as it tastes so authentic.

  6. This was amazing!!! Everyone loved it!! Served with brown rice spinach and califower so good!!! Reserved some sauce and will be putting them on my boiled eggs tomorrow for lunch x

  7. So delicious and easy to make. Needed some veggies, though, so I steamed some and added to the curry once cooked. 🙂

  8. Very easy to make and even yummier the next day after the flavours have developed further. Also freezes well for a quick meal to reheat.

  9. First curry I’ve ever made completely from scratch – delicious! I use Himalayan salt so halved it as it’s very strong, it was perfect. Have also done it without chicken and just used it as a sauce over veges…OMG!

  10. This would have to be the tastiest and easiest curry to make from scratch (but butter chicken is still the fave!)

  11. Beautiful flavours…. easy to make & absolutely delicious. Before your recipes I’d never made/eaten curry? Now myself & farmer hubby can’t get enough! Thanks Nikalene!

  12. I have made this a few times and we love it (myself, partner and his brother). I did feel the need to add some veges. Its nice with peas or beans. Thanks nikalane

  13. So much nicer the following day. A week later and Master 15 is still raving over how good it was, so that says it all.

  14. OMGoodness !! Ridiculously easy, absolutely beautiful. I brought in the leftovers to work so everyone could taste it! Another winner!

  15. Just finished having this for dinner. Although I swear the curry leaves multiplied in the sauce because I pulled out a pile of them before serving, the flavour was absolutely Devine! I had never cooked with curry leaves before but the sauce I think would be very versatile in terms of what you added to it. I think it would be amazing with eggs, fish or veges aswell .

  16. First time making Nyonya tonight, and have tried Butter Chicken twice. Love, love, love them both. Thank you!! But both times so much leftover sauce (a rectangular “Chinese” container FULL). Should I just freeze and next time poach some chicken to add to it? Can’t wait to try Mussaman now 🙂

    1. And PS, I live in regional NSW so couldn’t find curry leaves in our local supermarkets ( the usual big 2) . I used dried kaffir lime leaves because I had them in the cupboard, but I also have a tree, so will try them fresh next time 🙂

  17. Brilliant recipe. I’d never used curry leaves before but the aroma and flavour were amazing. Nikalene’s curries are becoming a regular event in our house.

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