RatingYields6 Servings

Ayam Kleo (Nyonyan Chicken Curry)

Prep Time10 minsCook Time50 minsTotal Time1 hr

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Ingredients

 2.20 lbs (1kg) skinless & boneless chicken thighs (cut into large chunks)
 1 onion (chopped)
 1 lemongrass stalk (white part only, chopped)
 1 tbsp fresh ginger (finely grated)
 1 tbsp garlic (crushed)
 2 tsp mild chilli powder
 1 tsp ground turmeric powder
 1 ½ tsp salt
 1 can coconut milk (13.5oz/400ml)
 2 tbsp peanut oil (or vegetable)

Directions

1

In a pestle and mortar, a food processor or a stick blender, grind together the lemon grass, candle nuts, onion, garlic and ginger until very smooth. Stir in the chilli and turmeric powders, shrimp paste, salt and pepper. Take 2 tablespoons of the paste and stir into the chicken. Leave covered for 1/2 hour to marinade.

2

Heat the oil in a wok until hot - add the chicken pieces and let them brown for 5 minutes. Add the remaining curry paste and the coconut milk along with about 1 1/2 cups of water.
Let this come to a simmer then reduce the heat to low. Simmer gently, uncovered for 40 minutes to reduce the sauce until thick and creamy.

3

Serve with plenty of fluffy Jasmine rice or some crunchy, flaky roti breads.

Nutrition Facts

Servings 6


Amount Per Serving
Calories 588
% Daily Value *
Total Fat 47.9g74%
Saturated Fat 22.6g114%
Cholesterol 144mg48%
Sodium 843mg36%
Potassium 236mg7%
Total Carbohydrate 7.9g3%
Dietary Fiber 2.7g11%
Sugars 3.2g
Protein 32.1g65%

Calcium 6%
Iron 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCuisine, Cooking MethodTags

Ingredients

 2.20 lbs (1kg) skinless & boneless chicken thighs (cut into large chunks)
 1 onion (chopped)
 1 lemongrass stalk (white part only, chopped)
 1 tbsp fresh ginger (finely grated)
 1 tbsp garlic (crushed)
 2 tsp mild chilli powder
 1 tsp ground turmeric powder
 1 ½ tsp salt
 1 can coconut milk (13.5oz/400ml)
 2 tbsp peanut oil (or vegetable)

Directions

1

In a pestle and mortar, a food processor or a stick blender, grind together the lemon grass, candle nuts, onion, garlic and ginger until very smooth. Stir in the chilli and turmeric powders, shrimp paste, salt and pepper. Take 2 tablespoons of the paste and stir into the chicken. Leave covered for 1/2 hour to marinade.

2

Heat the oil in a wok until hot - add the chicken pieces and let them brown for 5 minutes. Add the remaining curry paste and the coconut milk along with about 1 1/2 cups of water.
Let this come to a simmer then reduce the heat to low. Simmer gently, uncovered for 40 minutes to reduce the sauce until thick and creamy.

3

Serve with plenty of fluffy Jasmine rice or some crunchy, flaky roti breads.

Ayam Kleo (Nyonyan Chicken Curry)