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    Nyonya Chicken Curry

    Nyonya Chicken Curry


    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


    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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