Malaysian Cuisine - Meat

Nasi Kunyit & Kari-Kay (Turmeric Rice & Nyonya Chicken Curry)

July 19, 2017 | Recipe by Bake with Paws

This is a dish traditionally served to celebrate a new born baby’s full moon for Malaysian Chinese. I had some when one of my girlfriends celebrated the first month of her newborn daughter. Since then I have been craving it. I decided to cook this with the Kari-Kay that I always love. This curry recipe uses fresh herbs that are ground into a paste for a fresh curry sauce. Spices are then added. I found this makes a delicious curry without having to use premixed curry powder.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Nasi Kunyit Recipe

Recipe adapted from Huang Kitchen

Yields: 6 servings


500g glutinous rice
2 dried tamarind skin/Asam Keping (I substitute with 1 tbsp of vinegar)
1 ½ tbsp turmeric powder
200 ml coconut milk
20 peppercorns
8 pandan leaves (washed and cut into half)
1 tsp salt or to taste
Banana leaves

  1. Wash and drain the glutinous rice. In a big bowl, add glutinous rice, dried tamarind skin, turmeric powder and enough water to cover. Stir well and leave it soak overnight.
  2. The next day, the rice should be stained with yellow color. Drain the rice and discharge the dried tamarind keeping.
  3. Prepare the steamer. Line the steaming tray with banana leave and lightly grease with oil.  Place pandan leave in the tray.
  4. Place the rice into the lined steaming tray and add in the peppercorns. Steam over high heat for 20 minutes. Remove from steamer and add in the coconut milk. Stir well and remove the pandan leaves. Return to steamer and steam for another 15 minutes.




Kari Kay (Nyonya Chicken Curry) Recipe

Yields: 6 servings


½ cups cooking oil
1kg (1) Chicken, cut into pieces
300g potatoes, peeled and cut into four
400ml coconut milk
6 spring curry leaves
5 kaffir lime leaves

1 cinnamon stick (optional)
1 star anise (optional)
2 cloves (optional)

Spices paste (blended in electric blender):
200g (20) shallots
4 cloves garlic
25g (15 - 20) dried chillies, soaked (I substituted with 6 tbsp of chillie boh)
40g (2 inchs) fresh turmeric
8 - 9 lemongrass
20g belacan, toasted (I omitted in my cooking)

1 tbsp coriander powder

1 tbsp salt or to taste
2 tsp sugar or to taste

  1. In a wok, heat oil over medium heat and sauté star anise, cloves and cinnamon stick. Add in spices paste and stir-fry until fragrant and dry.
  2. Add in half of the coconut milk and stir well. Follow by chicken and potatoes. Simmer until chicken is tender and potatoes are cooked. Add some water if too dry. Remove potatoes and set aside to prevent the potatoes from overcooking.
  3. Lastly, add the balance of coconut milk and season to taste with salt and sugar. Continue to cook until gravy is slightly thick. Once is ready, return cooked potatoes into the curry.
  4. Serve with steamed rice or Nasi Kunyit (Turmeric Rice).




  1. Hi, your nonya chicken curry looks good and tempting but the coconut milk is 400ml thick coconut milk or diluted coconut milk cos I see the 200ml kara brand packet coconut milk is from 1 coconut? Thanks in advance.

    1. Hi, thank you for your question. I used fresh coconut milk. I never used packet coconut milk. If it is thick coconut milk then please diluted with water. Please adjust to your liking. Some people like a bit lemak and some like a bit diluted.

      Cheers and happy cooking :)

  2. Hi, I tried your Nonya Chicken curry once, it was delicious. But somehow, the curry is not smooth enough. Do you think it is because I should blend the species longer? Thanks.

    1. Hi, thank you for trying the chicken curry recipe. Yes, please blend until very fine if you prefer smooth curry paste.
      Cheers :)


Post a Comment