Nyonya Chicken & Potato Curry with Cucumber, Carrot & Soy Salad
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Nyonya food was born when Chinese settlers intermarried with the locals of the region as early as 1459 — Chinese ingredients meeting Malay spices in a cuisine that's become synonymous with Singapore.
Serves 2 · 20 mins + prep
In your box
- 2 chicken maryland fillets
- 1 ATLAS nyonya curry paste tub
- 1 soy sauce tub
- 1 coconut milk pack
- 2 desiree potatoes
- 1 brown onion
- 1 carrot
- 1 cucumber
- 1 coriander bunch
- 1 spring onion bunch
From your pantry
Cooking oil, sugar, salt or fish sauce.
Equipment
Peeler, frying pan, rolling pin (optional).
Method
- Prepare the ingredients. Read the recipe in full before you begin. Wash the vegetables. Cut the potato into 2cm dice and finely dice the onion. Halve the cucumber lengthways and roughly chop. Peel the carrot into ribbons. Cut one spring onion per two people into 3cm pieces, chop a teaspoon of coriander per two people, and cut the chicken into bite-sized pieces.
- Cook the chicken. Heat a splash of oil in a frying pan over medium-high heat. Add the chicken and potatoes and cook for 4 minutes until browned. Add the onion and cook 1 minute more, stirring often.
- Add the curry paste. Reduce to medium heat. Loosen the nyonya paste with a little water, add to the pan and cook for 3 minutes, stirring often, until fragrant.
- Add the coconut milk. Bring to the boil, then reduce to low and cook for 6 minutes, lid on, stirring regularly, until the sauce thickens slightly and the chicken and potatoes are cooked through. Season with salt and sugar.
- Make the cucumber salad. Combine the smashed cucumber, carrot ribbons, spring onion and soy sauce to taste.
To serve
Divide the curry between bowls, with the cucumber salad alongside and a sprinkle of coriander.
Chef's tips
- Lightly bash the cucumber with a rolling pin or your palm to split it into pieces — bruising it helps carry the dressing.
- You want a thick sauce — add water or cook longer as needed.
- Don't waste the coconut pack: swirl a splash of water in it to catch the last of the milk, and add to the curry.
Allergens: garlic, onion, chilli, soy, wheat, gluten. Gluten-free travellers receive gluten-free soy sauce. Recipes are tested for 2 people — adjust times for larger boxes.