Nasi Kunyit chicken potato curry with Brussels sprouts and cauliflower

I craved for chicken and potato curry, so I decided to make it to go with Nasi kunyit along with Brussels sprouts and cauliflower leftover. Chicken curry is very popular and comfort food in Malaysia. The most important ingredients are coconut milk, spices, and curry leaves that give this curry a flavourful aromatic and thick texture. Chicken curry usually serve with roti Canai or paratha in my home back in Penang.

Most Nyonya Malaysian chicken curry can be cooked with or without Potato. It can be serve also with nasi kunyit. Nasi is rice, kunyit is turmeric. Nasi kunyit is glutinous rice cooked in coconut milk and turmeric. It’s a traditional dish of Malay and Peranakan origins that is often served during celebration and auspicious events. Common in my hometown for celebrating 1 month old baby. Normally served with red eggs and chicken curry. Also, it’s a traditional Indonesian celebration and auspicious events especially in Java and a popular cuisine.

Today I made it with bought chicken paste: A1 Action One. This curry is cook with additional ingredients listed below. To that I have added my leftover vegetables; recipe is attached below. I know it don’t look presentable, but the taste is spicy and it sure is satisfying comforting delicious that I just use my hand to eat it. Let’s cook!!!


Nasi Kunyit

500 g glutinous rice
1/2 Tbs turmeric powder
1 1/2 Tsp salt
20 white peppercorns
4 cloves
300 ml coconut milk
5-7 tbs water (opt)
oil to brush container

Chicken and potato curry

750 g breast fillet, cut to bite size
8 potatoes, peeled, cut to bite size
6 curry leaves
1 packet A1 Action One chicken curry paste, about 200 g
500 ml water
300 ml coconut milk
6 dried chilies
4 garlic, peeled
3 candle nuts
1 Tbs light soy sauce
1 Tbs garam masala
1 “ ginger, peeled and sliced
1 lemongrass, white part only


1 (500 g) packet Brussels Sprouts, stem remove and cut lengthwise halved
1/2 cauliflower, florets
1 Tbs garlic minced
1 Tbs soy sauce
1 Tbs Shao Xing Chinese cooking wine


Nasi kunyit one day in advance

Wash and drain glutinous rice. Place in a stainless steel large bowl together with ground turmeric. Add enough water to cover the glutinous rice and allow it to soak at least 6 hours, preferably overnight.

Prepare the wok to steam glutinous rice. Drain glutinous rice. Brush oil lightly on the steaming metal container. Spoon glutinous rice with water into the container. Add salt, peppercorns, and cloves.

Pour in 240ml coconut milk and stir. Cover and steam over medium heat for 20–40 minutes, depending on how much rice you are steaming. Note: stir at an interval every 10 minutes, throughout cooking time. Remove lid and fluff glutinous rice with fork.

Empty the freshly cooked rice into a large glass bowl and spread it out with a large metal spoon. Now slowly add remaining 60 ml coconut milk a bit at a time, mixing continuously to distribute evenly using wide folding motions. Once you are happy with the consistency, leave it aside on the benchtop to cool completely.

Chicken and potato curry

Marinate cut chicken pieces with 2 Tbs of A1 Action One paste and 1 Tbs of light soy sauce for 30 minutes and put in fridge. Meantime, soak dried chilies in hot water for 10-15 minutes. Pound candle nuts, lemongrass, and sliced ginger then add to blender with soaked dry chilies, garlic, and 3 Tbs A1 Action One paste.

Heat 1 Tbs oil on high heat, add blended curry paste, garam masala and A1 Action One paste into the pot and stir until aromatic. Add chicken pieces, make sure to coat all the chicken pieces well and stir for 1 minutes. Add water and cover the pot and lower the heat to medium.

Bring the curry chicken to boil and then lower the heat, add the potatoes, curry leaves, and simmer for 20 minutes or so or until the chicken become tender. Add the coconut milk and bring it to boil for about 5 minutes. Add salt and pepper to taste and stir to mix well. Let it stand for about 1 hour to absorb the aromatic flavour more.


Heat 1 Tbs oil in a saucepan, when oil is hot add in garlic cook for 30 seconds. Then add in Brussels sprout, cook for about 3 minutes. Next add Shao Xing, soy sauce and cauliflower, cook for about 7-9 minutes until vegetables are tender and cook. Season with salt and pepper. Spoon onto plate.

Plating up: Spoon nasi kunyit onto blue bowl, ladle 2 spoonful of chicken and potato curry over to nasi kunyit. Then vegetables onto them. Stir them around to soak in the curry. Serve with a cold beer. Enjoy eating with my hand: make it into a ball on my palm and eat.

Note: If curry is cool, warm up again, and also the nasi kunyit. You can serve with achar pickle vegetables. Achar is a pickled vegetables. It’s a hot favourite among Asians. My grandma used to make it as she wanted a way to preserve foods for a longer period. At the same time being able to use them as accompaniments to compliment the main course or nasi kunyit.

Checkout my blog for Helen’s Achar (Malaysian Nyonya mixed vegetable pickled):