Amy’s spicy Nyonya chicken

18th July 2016 - Recipes

Quick recipe finder Amy’s spicy Nyonya chicken

This is a simple South-East Asian chicken curry, rich and fragrant with spices. The person who introduced me to this dish, Amy, says she often stirs in a little lime juice and coconut milk at the end to ‘wake up the curry’.

By From Rick Stein’s Far Eastern Odyssey


For the spice paste

For the chicken

Recipe tips How-to-videos


  1. For the spice paste, blend all of the spice paste ingredients together in a food processor until smooth.

  2. For the chicken, heat the vegetable oil in a frying pan over a medium heat, add the chicken pieces and fry until pale golden-brown all over.

  3. Add the spice paste to the pan and fry for 1-2 minutes, or until fragrant.

  4. Add the bruised lemongrass stalks, lime leaves and water and bring the mixture to a simmer. Simmer for 30-40 minutes, turning the chicken pieces over now and again, until the chicken pieces are completely cooked through and the volume of liquid has reduced by about a half. (NB: The chicken pieces are cooked through when the juices run clear when pierced in the thickest part with a skewer.)

  5. When the chicken is cooked through, stir in the palm sugar and lime juice and season, to taste, with salt.

  6. Serve immediately in serving bowls.

Recipe Tips

This curry is very hot, if you like your curries a bit miler reduce the amount of chilli.

How-to videos

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This recipe is from…

Rick Stein's Far Eastern Odyssey

Rick Stein’s Far Eastern Odyssey

Episode 4