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Chicken Curry Nyonya Style
Ingredients
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1 ½ kg chicken, cut into bite-sized pieces (marinate chicken with 1 tablespoon curry powder and 2 table spoon soya sauce.)
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5 cups grated coconut – to make 5 cups coconut milk or santan
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5 ½ cups water
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4 potatoes, skinned and quartered
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2 sprigs curry leaves
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2 star anise
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1 – 3 inch cinnamon stick
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2 serai or lemon grass – trim and slightly smashed
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¾ cup cooking oil
Grounded ingredients:
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6 dried chillies
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15 shallot
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6 cloves garlic
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1 tablespoon dried belacan (shrimp paste) powder
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2 candle nut
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1½ inch young galangal or lengkuas
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2 tablespoon meat curry powder
Method
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Prepare 1 cup of thick santan and 4 cups of thin santan from the grated coconut and put aside
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Marianate the chicken with soya sauce and curry powder for about ½ and hour.
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Grind the ‘grounded ingredients to a paste.
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Heat cooking oil in a pot and fry cinnamon stick, star anise and curry leaves.
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Add the grounded paste and lemon grass, and fry until fragrant – when oil slightly surfaces. Add the chicken and fry over low heat for about 4 minutes. Ensure that the curry paste does not burn. Add potatoes and the thin coconut milk and bring to boil.
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Lower the heat and simmer for about 25 minutes until chicken and potatoes are cooked. Add the thick coconut and salt, allow to boil for 2-3 minutes. Remove from heat.
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Serve chicken curry with rice or nasi kunyit
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