Chinese Food Recipes and Cooking
Asian food need never be a once-a-week-restaurant treat again!
Free mouth watering Asian recipes, easy to follow & cook, Asian cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Noodles Delight
Fluffy Rice

Savory Chicken
Succulent Pork
Beef & Lamb
Fresh Fish
Delicious Eggs
Nutritious Tofu
Seafood Platter
Crunchy Vegetables
Assorted Dim Sum
Soothing Chinese Tea
Sauces & Seasoning
Desserts & Appetizers

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Cooking Methods

Chinese Restaurants
Learn to Speak Chinese
Asian Cooking Recipes
Chinese Cookbooks
Chinese Kitchen
Chinese Cooking Videos
Malaysian Recipes
Indonesian Recipes
Thai Recipes
Indian Recipes
Japanese Recipes
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

Malaysian Nyonya Recipe : Kari Ayam

This Chicken Curry is a Nyonya Dish


  • 3 oz shallots
  • 3 cloves garlic
  • ½ thumb-sized piece ginger, thinly sliced
  • 1 tsp shrimp paste
  • 1 chicken approximately 3 ½ lbs, cut into pieces
  • 1 lb grated coconut (white)
  • 1 sprig curry leaves
  • 5 tbsp corn oil or refined oil
  • 2 oz curry powder for cooking
  • 1 oz curry powder for marinating chicken


  1. Season chicken pieces with 1 level teaspoon each of salt, sugar and msg and the curry powder for 30 minutes.
  2. Squeeze coconut for first milk. Set aside, add 20 fl oz. water to coconut and squeeze for second milk. Set aside.
  3. Grind A to a rough paste. Heat oil in a wok. Fry paste till oil bubbles through, and mixture turns light brown.
  4. Add in the curry powder, curry leaves with ½ of the first milk. Stir till oil bubbles through and turns reddish. Add in the rest of the first milk, and bring to the boil, continually stirring to prevent burning at bottom.
  5. Put in seasoned chicken pieces and stir well with the paste A mixture. Cook over moderate heat stirring occasionally.
  6. Reduce heat to low, put lid on saucepan and simmer for 20 to 25 minutes or till chicken is tender. Add in some of the second milk to get desired thickness for the gravy – thinner gravy is eaten with bread and thicker gravy for rice. Simmer again for 5 to 7 minutes. Remove from heat. Serve hot or cold.

Asian Recipes
Indian Recipes
Japanese Recipes
Thai Recipes
Indonesian Recipes
Vietnamese Recipes
Malaysian Recipes
Singaporean Recipes
Cambodian Recipes
Burmese Recipes
Brunei Recipes
Laos Recipes
Phillipines Recipes
Sri Lankan Recipes



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2018 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/27/11.