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Malaysian Chicken Curry – Nyonya Chicken Curry Recipe

31 Comments

  1. The Tamils. Chinese and Malays fused the food to bring the authenticity of the peninsular creation…….

  2. Some of the directions are covered by the title, I couldn't decipher them -sad face here

  3. Great looking curry !!! Looks authentic too !! Music killed any chance to enjoy the video !!!

  4. just back from a months trip to Malaysia, loved the foods in KL, Melacca, Pinang, and tried this recipe with ingredients in the house, had no curry leaves and added lemongrass, worked well was surprised.

  5. Yummy! Bankya sedap! I also like the piano music very much. What is the title of the music, please? Where can I get it?

  6. This is wrong. Never over-boiled your coconut milk. You should put it as the last step.

  7. What is the make of your bumbu grinder, looks really smooth and easy. Can you share the brand. Thanks. 

  8. Where can you find a grinder like that to make rempah? They don't seem to have anything that works well in Australia.

  9. thats a lot of spices wow. no wonder why they smells so fuckin funnu

  10. tried this out today. (finally) and it was an absolute hit! everybody loved it :D

  11. first time i have seen a chicken masala, normally all spices are done from scratch.

  12. Adding yogurt to the curry is new try.. Usually it's used for marination .. Anyway looks tasty.. Will try it

  13. Is this a joke? I counted more than fifteen very strong spices only by the half of this video. I doubt it's good for your liver.
    And that chicken is not done. There is no way in hell big pieces of chicken with bones are done in 10-15 minutes.

  14. always add the whole spices before anything in the pan… and if you are roasting it separately don't add oil to it as spices have their essential oil…that's the reason we are toasting them so they release their oil … plus if you're making a video make it properly you didn't even mix the marinade and chicken properly… just for the sake of making youtube videos makes this a wannabe post

  15. What a great video, thanks for posting, I have one question. Where can I find beaten curd, is there a substitute if I do not have it in my local supermarket.

  16. That looks amazing, but there's one thing that concerns me… you're cooking a whole chicken drumstick for only 10 minutes? On what temperature? I ask this because undercooked poultry can potentially result in food poisoning. I use a hammer and a knife to chop my drumstick into three pieces, same with the thigh. And then I pot-fry them for a bit until they brown and then cover and cook for about ten minutes. After frying my ginger, garlic, and choice of onion, I add the chicken and spices to that and let it simmer for another 10 to 15 minutes. This ensures my poultry is fully cooked and safe to eat. I would really like to try your method for a genuine texture and flavor, but I need to know how much time in total you cook your chicken for. Thank-you for sharing your recipe and I look forward to your response.

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