In the Kitchen

Nyonya Chicken Curry

Ingredients

    • 1.5 kg chicken, chopped into bite-sized pieces
    • 400g potatoes, cut into wedges
    • 2 tomatoes
    • 6-7 tbsp oil

    Spices (A) ? ground

    • 10 dried chillies, deseeded
    • 5 red chillies, deseeded
    • 30 shallots
    • 4 cloves garlic
    • 2½cm fresh turmeric root
    • 2cm galangal, sliced
    • 3 stalks lemongrass
    • 1 tbsp dried shrimp paste (belacan)

    Spice (B) ? mixed with enough water into a paste

    • 3 tbsp meat curry powder
    • 1 tsp coriander powder
    • 1 tsp fennel powder
    • 1 tsp cumin powder

    Ingredients (C)

    • 2 star anise
    • 4cm cinnamon stick
    • 3 cloves
    • 5 cardamoms split
    • 2 stalks curry leaves

    Ingredients (D)

    • 1 litre thin coconut milk
    • 200ml thick coconut milk

    Seasoning

    • 1 tsp salt
    • 1 tbsp sugar
    • 1 tbsp light soy sauce

Method

    Heat oil in a deep pot. Add spices (A), (B) and (C). Fry until fragrant and oil rises.

    Add chicken and 1 cup thin coconut milk. Cook to the boil. Reduce the heat and simmer for a while. Add thin coconut milk gradually.

    Add potatoes and tomatoes; cover and continue to cook until meat is tender.

    Pour in thick coconut milk and adjust with seasoning to mix. Bring to a boil until oil rises. Serve curry with the steamed turmeric rice.

Related Recipes by Ingredient

Comments

There are no comments yet.