Ayam Sioh (Chicken in Tamarind & Coriander Gravy)

Ayam sioh is a simple home cooked Nyonya favourite dish in Malaysia. The brown and plain looking outlook of this dish does not come close to what it actually tastes like. It is very tasty and aromatic, using only minimal ingredients with the main two being tamarind  and coriander seeds. The warm, citrusy and mild spicy flavour from coriander seeds combined with the sourness of tamarind and a small amount of sugar harmonises the entire dish, giving it a taste of sweet and sour comfort.

Ayam Sioh 1 | The Trishaw
adapted from Nyonya Flavours


  • 2 tbs peanut oil
  • 850g chicken leg
  • 9 shallots (pound)
  • 2 tbs ground coriander
  • 2 tbs bean paste (tau cheo)
  • 2 tbs tamarind paste
  • 1 tbs dark soy sauce
  • 1/2 tbs ground white pepper
  • 2 tbs sugar (or to taste)
  • 125ml water (1/2 cup)


1. Marinade the chicken with coriander powder and ground white pepper for about 20 minutes.
2. Heat peanut oil on a pan. Saute shallots until golden and fragrant.
3. Add in the bean paste and chicken. Stir to mix well.
4. Combine the dark soy sauce, tamarind paste and water into the pan. Add sugar to taste.
5. Let simmer and stir occasionally until chicken is tender and gravy thickens.
6. Serve with rice.

Ayam Sioh21 | The Trishaw

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