Penang Dried Chicken Curry

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Penang Dried Chicken Curry

by Chef Philip Chia

This is a simple and authentic chicken curry dish that is best served with steamed rice!

Cuisine : Asian Course : Main Skill Level : Novice

Prep : 20 mins Cook : 55 mins Ready in :  1 hr 15 mins  Serves : 4 servings


  • 1kg Bone-In Chicken Thigh
  • 2 tbsp Curry Powder
  • 1 tsp Salt

Wet Sempah (Spices)

  • 200g Shallots
  • 10 Cloves Garlic
  • 2 tbsp Dried Chili Paste
  • 10 slices Galangal (30g)
  • 1 stalk Lemongrass, bottom part, sliced (use scissors)
  • Half Kaffir Lime Peet
  • 2 sprigs Coriander Roots (washed)
  • 15g Belachan

Dry Rempah (Spices)

  • 3 tsp White Peppercorn
  • 1 tsp Roasted Coriander Powder
  • 1 tsp Cumin Powder


  • Few Kaffir Lime Leaves (julienned)
  • Fried Shallots
  • Fresh Cilantro


Directions 1:

  1. Blend the wet and dry spices separately then combine them.
  2. Stir-fry on a wok with Grapeseed Oil till fragrant.
  3. Set aside.

Directions 2:

  1. Marinade the cut-up chicken pieces with the curry paste mix and salt.
  2. Transfer the mixture into the Mayer Pressure Cooker.
  3. Add the marinated chicken, roughly-torn kaffir lime leaves and coconut powder into the pot; stir to combine everything.
  4. Close the lid; use the Menu button to select the option “Chicken”, then the Mode button to select “Fast”, and finally the Pressure button to select “7”.
  5. When the cooking cycle finishes, quick-release the steam from the pressure cooker. Transfer the food to a serving plate, then garnish with the fried shallots, julienned kaffir lime leaves and cilantro.

SHIOK SHIOK with Roti Peranchis (French loaves) or simply with steamed rice.

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