Slow Cooker Malaysian Nyonya Curry
This Slow Cooker Malaysian Nyonya Curry is a flavorful and aromatic dish made with tender chicken, coconut milk, and a variety of spices. Perfect for a comforting meal any day of the week.
Equipment
- slow cooker
- skillet
- cutting board
- knife
- measuring spoons
- measuring cups
Ingredients
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 can coconut milk ((400 ml))
- 2 tbsp vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp curry powder
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp chili paste ((adjust to taste))
- 2 medium potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- salt (to taste)
- fresh cilantro (for garnish)
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the diced onion, garlic, and ginger, and sauté until the onion becomes translucent.
- Add the curry powder, turmeric, coriander, cumin, and chili paste to the skillet. Stir for about 2-3 minutes until fragrant.
- Transfer the mixture to the slow cooker. Add the chicken pieces, coconut milk, soy sauce, and brown sugar. Stir to combine.
- Add the diced potatoes and red bell pepper to the slow cooker. Mix well, ensuring all ingredients are coated in the sauce.
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and the flavors meld together.
- About 30 minutes before serving, add the green beans to the slow cooker and stir well.
- Once cooked, taste and adjust seasoning with salt if needed. Serve hot, garnished with fresh cilantro.
Notes
You can adjust the level of spiciness by varying the amount of chili paste used.
Nutrition
Calories: 450kcal | Carbohydrates: 35g | Protein: 30g | Fat: 25g | Sodium: 800mg