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curried dishes
Chicken Curry - Nonya
Ingredients
- 1 ½ kg chicken, cut into bite-sized pieces (marinate chicken with 1 tablespoon curry powder and 2 table spoon soya sauce.)
- 5 cups grated coconut – to make 5 cups coconut milk or santan
- 5 ½ cups water
- 4 potatoes, skinned and quartered
- 2 sprigs curry leaves
- 2 star anise
- 1 – 3 inch cinnamon stick
- 2 serai or lemon grass – trim and slightly smashed
Grounded ingredients:
- 6 dried chillies
- 15 shallot
- 6 cloves garlic
- 1 tablespoon dried belacan (shrimp paste) powder
- 2 candle nut
- 1½ inch young galangal or lengkuas
- 2 tablespoon meat curry powder
MethodPrepare 1 cup of thick santan and 4 cups of thin santan from the grated coconut and put asideMarianate the chicken with soya sauce and curry powder for about ½ and hour.Grind the ‘grounded ingredients to a paste.Heat cooking oil in a pot and fry cinnamon stick, star anise and curry leaves.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.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.Serve chicken curry with rice or nasi kunyit
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Local Savoury Dishes