Nyonya cuisine is a fusion of Malaysian, Chinese, and Indonesian foods offering a tasty combination of flavours that these nations have to offer. Our signature Garlic Coconut Paste provides the delicious base notes for pan-frying the chicken before adding our complex Nyonya Paste. Galangal, chilli, coriander and kaffir lime leaves and lemongrass are but few of th ingredients that are pounded together to create the paste, adding many levels of flavour to this dish. Our favourite chilli, coriander and coconut flake garnish tops this dish off with a little sweetness and heat. 

Cook our delicious Nyonya in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Nyonya. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Nyonya Paste pot, a Nyonya Garnish pot and a Garlic & Coconut pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Nyonya in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Nyonya Paste
  • Nyonya Garnish
  • Garlic & Coconut

Your shopping list for 4 servings:

  • 12 new potatoes
  • 500g boneless chicken thighs
  • 400ml tin coconut milk
  • 250g green beans
  • 240g Basmati rice /naan bread (optional)
  • 1 lime (optional)
  • plain yoghurt (optional)
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Our 20 minute recipe

  1. Boil the potatoes (and rice)

    Bring a pot of water to the boil and par-boil the potatoes for 5 mins. 

    If you’re making some steamed rice too, start to cook this now according to packet instructions.

  2. Meanwhile, fry the chicken

    Heat a little oil in a large pan over medium heat, then add the chicken and stir fry for 2 mins. 

    Stir through the Garlic & Coconut paste and cook for 2 more mins.

    Next add the Nyonya Paste, mix well and cook for 2 more mins.

  3. Add the coconut milk

    Drain the par-boiled potatoes and add them to the pan along with the coconut milk and the green beansLet it simmer over a medium-low heat for 8 mins. 

    Add the Nyonya Garnish to the pan. Stir well and let it simmer for 2 mins.

  4. Serve!

    Serve the Nyonya curry in bowls (by itself with naan bread on the side, or over steamed rice). Squeeze a lime wedge over each bowl of curry (if using). 

    Tip: Serve with plain yoghurt on the side for those who might find it spicy.

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Nyonya Top Reviews

Bethany - 16th September 2020

Should have cut my potatoes smaller, rice not needed

Sumona - 11th September 2020

I’d use more chicken and less potatoes in future

Karen - 8th September 2020

Great recipe. Very tasty and filling. Preferred with rice rather than naan. Will definitely be reordering.

Karen - 8th September 2020

Great recipe. Very tasty and filling. Preferred with rice rather than naan. Will definitely be reordering.

Claire - 5th September 2020

Tasty but had to reduce spice for the children

Linzi - 3rd September 2020

Absolutely loved this one will definitely order again

Linzi - 3rd September 2020

Absolutely loved this one will definitely order again

Tracey - 30th August 2020

Very tasty despite only having 4 pretty bland ingredients. It’s a definite hit

Tracey - 30th August 2020

Very tasty despite only having 4 pretty bland ingredients. It’s a definite hit

Kathryn - 28th August 2020

One of my favourites, super tasty!

Kathryn - 28th August 2020

One of my favourites, super tasty!

Ashleen - 25th August 2020

Full of flavour

Victoria - 20th August 2020

I loved it, kids did too.

Karen - 19th August 2020

Very tasty. But a bit spicy for the kids

Janet - 19th August 2020

Loved it but found there was too much potato - more than I would find when living in Malaysia for ten years. Will use less next time.

Mary - 18th August 2020

Was really nice and really filling

Sevim - 17th August 2020

Really delicious and easy to cook. I left out the potatoes, used light coconut milk, and had it with a roti on the side.

Sevim - 17th August 2020

Really delicious and easy to cook. I left out the potatoes, used light coconut milk, and had it with a roti on the side.

Anna - 12th August 2020

Anna - 12th August 2020

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