Straits Chinese Nyonya Chicken

Delight your taste buds with the rich and aromatic flavors of Straits Chinese Nyonya Chicken, a traditional fusion dish steeped in the culinary heritage of the Peranakan culture. This vibrant recipe features tender bone-in chicken simmered in a luscious sauce crafted from a fragrant blend of shallots, fresh and dried chilies, lemongrass, turmeric, galangal, and creamy coconut milk. Sweetened with palm sugar and balanced with tangy tamarind, this dish achieves a perfect harmony of sweet, sour, spicy, and savory flavors. Impress your family or guests by pairing this comforting dish with steamed jasmine rice or turmeric-infused Nyonya rice for an authentic dining experience. Ready in just over an hour, this one-pot wonder is perfect for a cozy weeknight dinner or a festive celebration.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 kg Chicken (cut into pieces, bone-in preferred)
• 8 pieces Shallots (peeled and roughly chopped)
• 4 cloves Garlic (peeled)
• 5 pieces Fresh red chilies (seeded for less heat, optional)
• 4 pieces Dried chilies (soaked in warm water for 15 minutes)
• 2 stalks Lemongrass (white part only, trimmed and smashed)
• 1.5 cm Turmeric root (peeled, or substitute with turmeric powder)
• 2 cm Galangal (peeled, or substitute with dried galangal)
• 1 tbsp Palm sugar (or brown sugar)
• 1 tbsp Tamarind pulp (mixed with 3 tbsp water and strained)
• 400 ml Coconut milk
• 3 tbsp Cooking oil
• 1 tsp Salt
• 200 ml Water

Directions

Step 1

Begin by preparing the spice paste. In a blender or food processor, combine shallots, garlic, fresh red chilies, soaked dried chilies, turmeric root, and galangal. Blend until a smooth paste forms. Add a little water to help blend if necessary.

Step 2

Heat the cooking oil in a large saucepan or wok over medium heat. Add the spice paste and smashed lemongrass stalks. Sauté the mixture for 5-7 minutes, stirring frequently, until aromatic and the oil begins to separate from the paste.

Step 3

Add the chicken pieces to the pan, stirring to coat them well with the spice paste. Cook for another 5 minutes, turning the chicken occasionally to sear and seal in the flavors.

Step 4

Pour in the coconut milk and water, then add the palm sugar, tamarind pulp, and salt. Stir well to combine.

Step 5

Reduce the heat to low, cover, and simmer the chicken for 30 minutes, stirring occasionally. Ensure the chicken is cooked through and tender.

Step 6

Taste the sauce and adjust the seasoning with more salt or tamarind if needed. If the sauce is too thick, add a splash of water to reach your desired consistency.

Step 7

Turn off the heat and let the dish rest for 5 minutes before serving. Serve hot with steamed jasmine rice or Nyonya-style turmeric rice.

Nutrition Facts

Serving size	(2220.5g)

Amount per serving	% Daily Value*
Calories	3224.7

Total Fat 194.9g	0%
Saturated Fat 48.7g	0%
Polyunsaturated Fat 0g
Cholesterol 800mg	0%
Sodium 3220.6mg	0%
Total Carbohydrate 166.4g	0%
Dietary Fiber 22.4g	0%
Total Sugars 93.0g
Protein 196.8g	0%

Vitamin D 50IU	0%
Calcium 412.1mg	0%
Iron 21.2mg	0%
Potassium 4765.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.7%

Protein: 24.5%

Carbs: 20.8%