Nyonya Chicken Curry
Chicken curry is made with bone-in chicken traditionally, and curry leaves are used to infuse the chicken curry with the intense fragrance of the curry leaves.
Servings: 4 people
Ingredients
- 1 whole chicken remove head, neck, feet and chopped into pieces
- 200 g (7 oz) potatoes peeled and cut into wedges
- 200 ml thick coconut milk to taste, optional
- 1 sprig curry leaves use only the leaves
- 1 star arise
- 1 cloves
- 1 stick cinnamon
- 5 tbsp oil
- 1 ½ cup water
Spice Paste (ground):
- 3 cloves garlic
- 18 shallots
- 12 dried chili soaked and remove seeds
- 15 g (½ oz) turmeric
- 15 g (½ oz) coriander seeds
- 1 teaspoon fennel
- 1 teaspoon cumin
- 20 g (¾ oz) shrimp paste toasted
- 1 stick lemongrass white part only
Seasoning
- 1 tablespoon salt
- 1 teaspoon sugar
Instructions
- Heat up your wok, pour in 5 tablespoons of oil, and sauté the cinnamon stick, star anise, and cloves over low heat. Add the spice paste and stir-fry until fragrant.
- Add the chicken, potatoes, and curry leaves, and fry well. Then add water, cover the pot, and braise over low heat until the chicken and potatoes are cooked through.
- Add the thick coconut milk, salt, and sugar. Continue to simmer over low heat for 20-30 minutes, or until the chicken is tender. Remove from heat and serve with white rice, bread, nasi kunyit, or roti jala.
Nutrition
Serving: 4people | Calories: 169kcal | Carbohydrates: 41g | Sodium: 597mg | Sugar: 40g