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Easy Nyonya Curry Chicken

I have an old recipe book called Nonya Flavours published by Star Publications and absolute love the recipes featured in the book. It brings me back to good old days when my grandmother used to be able to cook in the kitchen. One day I flipped through looking for some ideas on what to cook and instantenously my eyes were fixed on the Kari ‘Kay’ (it means chicken in Hokkien slang, and Kari means Curry in Malay language).
Ingredients:
  • 1 star anise
  • 2 cloves
  • 1 cinnamon stick
  • Sprig of curry leaves
  • Spice paste (blend into a paste in a blender/food processor)
    • 10 dried chillies, soaked till soft, discard water
    • 10 shallots
    • 3 cloves garlic
    • 2cm fresh turmeric
    • 3 tablespoons coriander seeds
    • 1 teaspoon cumin
    • 1 teaspoon fennel
    • Dash of salt
  • 500gm of chicken drumsticks/thighs
  • 2 potatoes, peeled and cut into wedges
  • 1 can of 140ml Ayam Brand coconut milk
  • Dash of salt and pepper.
Steps:
  1. Heat 4 tablespoon of oil in a pot over medium low flame and sauteed star anise, cloves, curry leaves and cinnamon stick.
  2. Add in the spice paste and stir fry well. Add about 2 tablespoons of coconut milk if the spice starts to stick on the base of the pot. Fry over load heat till fragrant.
  3. Add the chicken and stir to coat it for a minute. Toss in the potatoes and pour in the coconut milk. Add 1 cup of water to dilute the coconut milk.
  4. Simmer over medium heat for 20 minutes (or until the chicken is tender and potatoes are cooked).
  5. Add in enough salt and pepper according to your liking. Continue to simmer with low heat until gravy is thick. Serve with white rice.
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