Savor Authentic Nyonya Chicken Curry with Professional Stainless Steel Precision by Carl Schmidt Sohn

Experience the rich, fragrant heritage of Peranakan cuisine with our Authentic Nyonya Chicken Curry. Featuring tender chicken and soft potatoes simmered in a velvety, coconut spice gravy, this classic recipe comes alive in the Carl Schmidt Sohn Pro-X Stainless Steel Pan. Designed for professional performance, the Pro-X pan delivers precise, even heat conduction to perfectly bloom your rempah (spice paste) without hot spots, unlocking deep, authentic flavors in every bite. Bring traditional restaurant-quality curry to your home kitchen with total confidence!

9/16/20262 min read

  • Prep Time: 25 mins | Cook Time: 40 mins | Servings: 4–6

  • Featured Cookware: Carl Schmidt Sohn Pro-X Stainless Steel Pan (ideal for heavy searing, blooming complex spices, and holding steady simmering temperatures)

  • Flavor Profile: Rich, deeply aromatic, creamy coconut, complex spice paste (rempah) with a warm, comforting heat

Authentic Nyonya Chicken Curry (Kari Ayam)

Ingredients

For the Rempah (Spice Paste):

  • 8–10 dried red chilies (deseeded and soaked in warm water)

  • 3 fresh red chilies

  • 8 small shallots (peeled)

  • 4 cloves garlic

  • 3 stalks lemongrass (white parts only, sliced)

  • 1 inch galangal (peeled and chopped)

  • 1 inch fresh turmeric (or 1 tsp turmeric powder)

  • 4 candle nuts (or macadamia nuts)

  • 1 tbsp Belacan (shrimp paste, toasted)

Main Curry Ingredients:

  • 1 kg (2.2 lbs) chicken thighs or drumsticks, bone-in and cut into bite-sized pieces

  • 3 large yellow potatoes, peeled and cut into quarters

  • 2 stalks lemongrass, bruised

  • 4 Kaffir lime leaves, lightly torn

  • 400 ml thick coconut milk

  • 250 ml water or chicken stock

  • 3 tbsp cooking oil

  • 1 tsp salt (to taste)

  • 1 tsp sugar or palm sugar (Gula Melaka)

Step-by-Step Instructions

  1. Prepare the Rempah (Spice Paste)

    In a food processor or mortar and pestle, blend all the Rempah ingredients together until a fine, smooth paste forms. If using a blender, add a small splash of oil or water to facilitate smooth blending.

  2. Preheat the Pro-X Pan & Bloom Spices

    Place your Carl Schmidt Sohn Pro-X Stainless Steel Pan over medium heat. Add 3 tablespoons of cooking oil. Once hot, add the blended spice paste along with the 2 bruised lemongrass stalks. Sauté continuously for 8–10 minutes. The Pro-X pan's heavy encapsulated base ensures even heat distribution, allowing the spices to cook through thoroughly and release their fragrant oils without burning or scorching.

  3. Sear the Chicken

    Add the chicken pieces to the aromatic spice paste. Stir-fry for 5 minutes until the chicken skin browns slightly and absorbs the golden color of the rempah.

  4. Simmer with Coconut Milk & Potatoes

    Pour in the water (or stock) along with half of the coconut milk. Stir gently to combine, then add the potato quarters and torn Kaffir lime leaves. Bring to a boil, then reduce the heat to low. Cover with a lid and let it simmer for 25 minutes until the chicken is tender and the potatoes are easily pierced with a fork.

  5. Finish & Season

    Uncover the pan and stir in the remaining coconut milk, salt, and palm sugar. Simmer uncovered for an additional 5 minutes to allow the sauce to thicken slightly and develop a vibrant oil sheen on top. Taste and adjust seasoning with extra salt or sugar if desired.

  6. Serve & Enjoy

    Remove from heat and let rest for 5 minutes. Serve hot alongside fragrant steamed jasmine rice, roti canai, or fresh baguette slices.

Chef's Tip for Stainless Steel Cooking

When cooking spice pastes in high-grade stainless steel like the Pro-X Pan, keep your heat at a steady medium-lowduring the sautéing stage. The heavy-duty base distributes heat so efficiently that high temperatures aren't needed—giving you total control over delicate spices and coconut curries!