How to make Malaysian favorite Nyonya Curry Chicken


How to make Malaysian favorite   Nyonya Curry Chicken

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Here’s a quick recipe for curry chicken with tender chickpeas and potato, done by Caribbean cookbook author Chris De La Rosa. we’ll start off by marinating cubed pieces of chicken breast in Caribbean green seasoning before we begin with a traditional method of cooking curry dishes on the islands.

For this chicken curry with chickpeas (channa), you’ll need…

1 lb boneless chicken breast
1 can chick peas (about 2 cups)
1 1/2 tablespoon curry powder
1/2 scotch bonnet
1/4 teaspoon salt
1 tomato
1 teaspoon Caribbean green seasoning
2 tablespoon veg oil
1/4 teaspoon black pepper
3 cloves garlic
1/2 small onion
2 tablespoon cilantro (or shado beni)
2 cups water
1 large potato
2 slices ginger (optional)

More Caribbean recipes can be found at http://www.caribbeanpot.com

Get my Gourmand Award winning cookbook, The Vibrant Caribbean Pot – 100 Traditional And Fusion Recipes Vol 2 @ http://www.CaribbeanPot.com/book/ or Amazon @ http://www.amazon.ca/Vibrant-Caribbean-Traditional-Fusion-Recipes/dp/0992050502

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To learn more about Chris De La Rosa, you can visit http://www.ChrisDeLaRosa.com
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20 responses to “How to make Malaysian favorite Nyonya Curry Chicken”

  1. What's the difference between roti and curry chicken roti? Are you just eating the roti with the curry chicken to call it that or what? I'm confused.

  2. Great recipe and cooking, thanks! I have a question, I love a good West Indian roti with curried chicken, chickpeas, potatoes and spinach, can you tell me Chris, if I need the gravy to be much thicker, how do I go about getting it like that? Cheers

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