Nyonya Chicken Curry
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.
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