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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
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4.5 from 4 votes

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Author: Skinnymixers
Recipe type: Dinner
Cuisine: Nyonya
Keyword: Chicken, Curry, LCHF, Thermomix, Thermomix Recipe
Servings: 5

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 Facts
skinnymixer's Nyonya Chicken Curry
Amount Per Serving (235 g)
Calories 363 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13.2g83%
Sodium 1760mg77%
Carbohydrates 6.4g2%
Sugar 5.6g6%
Protein 28.3g57%
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken curry thermomix

  1. Kid approved! This curry is so simple, comforting and delicious. Thank you Nik. I only used 3 chillies which was perfect for our 3 toddlers. Personally I would prefer maybe 5 chillies but it was still full of flavour and was devoured. Love the fact that I had sauce left over to freeze, I see a cheat meal on the cards with that!

  2. I made this today but didn’t have curry leaves, so I used a tablespoon of babas curry powder.
    The taste is still sensational! Thank you Nik!

  3. Made this for dinner tonight…. OMG!! It’s so delicious Nik!! And so easy! I’ll definitely be making this again and again 🙂

  4. Made this curry for the first time tonight as I am working my way through them all – YUM! It is full of flavour. I used 450g chicken and then added some green beans and sweet potato (which I chopped too small so it mainly pureed into the sauce – oops but the small pieces left were good so I’d just chop bigger next time). The only annoying thing so many curry leaves to try fish out!

  5. Just made this again after finding some random curry leaves in a ziplock in my freezer! Just so good! Made the first part of the sauce and poured it over veg and chicken in the slow cooker and went to work. Came home to the most glorious smelling house, and boy was it yummy! I don’t put the chilli in at all and didn’t have the right amount of curry leaves and it was still a success. Thankyou Nikalene for your amazing ability to create foolproof recipes and instructions for us mere mortals 😉

  6. Lovely flavoured curry. I didn’t add enough chilli, and replaced curry leaves with Kaffir Lime (because I was slightly confused and clueless) definitely one to make again.

  7. I managed to make this with FAR less curry leaves than called for and it was still beautiful. I can’t wait to get hold of some more (lots, lots more!) leaves to try again and see how much more amazing it can be!

  8. I’m pretty fussy & not usually a fan of curries or spicy foods etc but after reading the comments i was tempted to try it. I left out the chillies & made it with chicken, sweet potato, cauli & carrot. It was really great, lots of flavour but without the heat which was perfect for my family’s tastes. Will definitely be making this again!

  9. I found this a tad too watery and I feel like it lacked flavour a little. It was quite pleasant to eat, perhaps it’s my Middle Eastern taste buds that demand excess flavour :p Or it could’ve been the curry leaves – they were frozen. I’m going to blame it on the curry leaves :p

  10. This was lovely and very easy to make. And I was in heaven smelling the fragrance whilst it was cooking!

    Lovely easy dinner. Thanks!

  11. I made this last night and my husband loved it. (I was out for the evening but I just had some of the leftovers cold in a salad and it was beautiful!) He came home from work just as it was finishing cooking and thought it smelt amazing – but decided that it needed some hot bread to go with it and promptly cooked up a batch of puris!
    Having been to India a number of times, my husband’s a bit more familiar with the cooking styles of different areas than I am, and although this isn’t an Indian curry, he said it strongly reminded him of Keralan style curries.

    1. I am making it for the second time as I just love the mix of these spices. Your husband is right- it is like a Keralan curry.I’m from there & we use coconut in everything! Today I’m having it over eggs as per Niks suggestion 😊

  12. Made this tonight with two chicken breasts and the rest sweet potato. Used 1/4 red capsicum instead of the chillis and chucked in 1/4 cup of frozen peas/carrot/corn. Miss 9, Miss 7 and Miss 3 inhaled it. Thanks Nikalene, great recipe.

  13. This was the first Skinnymixers recipe I tried and I have now made it so many times I cannot count! It is my absolute favourite chicken curry. I do have trouble sourcing curry leaves so I now buy up when I see them, package them up for this recipe and freeze them! Thanks Nikalene!

  14. The amount of curry leaves left my poor little tree bare, and I was freaking out because it seemed like a lot of leaves, especially with their distinct smell and flavour. I didn’t have enough ground coriander so threw in coriander seeds, which actually were cumin seeds! Yet, once again, it all worked out beautifully and is a lovely curry. I seriously don’t even crave Indian or Thai takeaway anymore. I just can’t bring myself to buy it! My fussy bunch ate it – the boy ate it but said he didn’t like the sauce. The girl didn’t even mention not liking anything. She wanted alllll the things on her fork for each mouthful and I was afraid she might choke on how much she was shovelling in. It didn’t solve the dinner time tantrums, but we had one less battle tonight. No tears because they didn’t like what I was serving. Even better, I got to eat something I LIKE!!!! I didn’t add the garlic or chilli and it was still fabulous. Thanks Nik!

  15. I used a large thumb of fresh turmeric in addition to the dried. Also added a thumb of fresh ginger bc I had it. Used a lot of chilli. No regrets. Absolutely delish. Did half chicken half cubed potato to bulk it out. Mmmm served with brown rice. Easy peasy and very warming curry. Will have with eggs in the morning!

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