Best 2 Straits Chinese Nyonya Chicken Recipes

Embark on a culinary journey to Southeast Asia with the vibrant Straits Chinese Nyonya Chicken, a dish that tantalizes taste buds with its harmonious blend of sweet, sour, and savory flavors. This delectable dish, originating from the Peranakan culture of Malaysia and Singapore, showcases the unique fusion of Chinese and Malay cuisines.

Dive into the vibrant world of Straits Chinese cuisine with our comprehensive guide to Nyonya Chicken. Discover the art of preparing this flavorful dish, from selecting the perfect chicken cuts to mastering the intricate spice paste that forms the heart of its tantalizing sauce. We've included both a traditional stovetop recipe and a modern, time-saving Instant Pot version to cater to your cooking preferences.

For those seeking a taste of authentic Nyonya Chicken, our traditional recipe takes you on a step-by-step journey through the process of creating this culinary masterpiece. From marinating the chicken in a fragrant blend of spices to simmering it in a rich gravy infused with aromatic herbs and tangy tamarind, this recipe ensures an explosion of flavors in every bite.

If you're looking for a quicker alternative without compromising on taste, our Instant Pot Nyonya Chicken recipe offers a convenient and equally delicious option. With just a few simple steps, you can recreate the magic of this dish in your pressure cooker, resulting in tender chicken enveloped in a luscious sauce that will leave you craving for more.

Let's cook with our recipes!

SINGAPORE-STYLE NYONYA CURRY

Singapore-style nyonya curry image

GF member Suzanne Bloor shares her go-to Friday night dish: a simplified chicken curry with South East Asian influences. Ideal for a family of four

Provided by Suzanne Bloor

Categories Dinner

Time 1h28m

Number Of Ingredients 7

Ingredients

80g nyonya curry paste (available online and at Waitrose & Partners, or see tip, below)
500g bone-in chicken thighs, skin removed
200g potatoes, cut into 3cm cubes
150g carrots, cut into 3cm cubes
1 large onion, roughly chopped
100ml coconut milk
cooked rice and naan breads (optional), to serve

Steps:

Heat the oven to 180C/160C fan/gas 4. Put 200ml water and the curry paste in a large ovenproof saucepan. Stir and bring to a gentle simmer over a low heat until the mixture is fragrant.
Add the chicken, potatoes, carrots and onion, season and stir well to combine. Turn up the heat to medium and bring to the boil, stir in the coconut milk, then bring back to the boil. Remove from the heat, cover the pan and transfer to the oven to cook for 1 hr 15 mins, removing the lid after 45 mins, or until the veg is tender but not quite falling apart, and the chicken is cooked through. The curry should have a broth-like consistency. Check for seasoning.
Serve in shallow bowls over rice, with some naan breads on the side, if you like. Will keep covered in the fridge for up to two days.

Nutrition Facts : Calories 320 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium

STRAITS CHINESE (NYONYA) CHICKEN

Straits Chinese (Nyonya) Chicken image

'Inche Kabin' is the inspiration for this oven roasted chicken. Inche Kabin, a favourite pre-marinated chicken dish among the Babas and Nonyas of Straits Settlements in old Malaya (now Malaysia), is traditionally double fried. This version would suit those who prefer not to deep-fry in their kitchens. (You may use pieces of a whole chicken if you wish.)

Provided by RotiJala

Categories Chicken Thigh & Leg

Time 1h55m

Yield 6 pieces, 2-3 serving(s)

Number Of Ingredients 12

Ingredients

6 chicken legs (or thighs)
1 teaspoon sea salt
1 teaspoon coriander powder
1/2 teaspoon fennel powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon white pepper (sub ( ground black pepper)
1/2 teaspoon chili powder (sub ( 1/4 tsp cayenne pepper)
1/2 teaspoon ginger powder (optional)
1/2 teaspoon garlic powder (optional)
5 tablespoons coconut milk powder (sub ( 1/4 cup coconut milk)
1 teaspoon sugar

Steps:

Preheat oven to 190 degrees Celsius.
Rub the chicken pieces with salt.
Mix all the spices, sugar and dried coconut milk together.
Rub the chicken pieces with the spice mix.
Set aside for an hour.
Space out chicken pieces in a pan lined with foil or baking paper.
Bake for 40-50 minutes, until chicken is golden brown.
Serve while still warm -- with rice and a side dish of stir-fried vegetables or salad.

Tips:

Use fresh ingredients: The fresher the ingredients, the better the dish will taste. This is especially true for the chicken, which should be as fresh as possible.
Marinate the chicken overnight: This will help the chicken to absorb the flavors of the marinade and make it more tender.
Don't overcrowd the pan: When cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
Use a heavy-bottomed pan: A heavy-bottomed pan will help to distribute the heat evenly and prevent the chicken from burning.
Cook the chicken over medium heat: Cook the chicken over medium heat so that it has time to cook through without burning.
Don't overcook the chicken: Overcooked chicken will be dry and tough. Cook the chicken until it is just cooked through, then remove it from the heat.
Serve the chicken with your favorite sides: This dish can be served with a variety of sides, such as rice, noodles, or vegetables.

Conclusion:

Straits Chinese Nyonya Chicken is a delicious and flavorful dish that is perfect for any occasion. The chicken is tender and juicy, and the sauce is rich and flavorful. This dish is sure to please everyone at your table.