Ground Ingredients
10 shallots
1 clove garlic
2 candlenuts
4-5 tablespoons vegetable oil
2 stalks lemongrass, bruised (optional)
2 star anise
50g nyonnya curry powder (refer to recipe above), mixed with ½ cup water
750-800g meaty chicken pieces with bones
2 sprigs curry leaves
500ml water
2 potatoes, peeled and cut into wedges
125ml thick coconut milk (from ½ coconut)
salt to taste
Method
1. Pound or grind the shallots, garlic and candlenuts to a smooth paste.
2. Heat the oil in a wok or roomy saucepan, add the lemongrass and star anise and fry over low heat for 5 seconds. Add the shallot paste and fry, stirring continously, until fragrant and oil starts to separate.
3. Mix the curry powder with enough water to form a thick paste - about 125ml - add this to the wok. Stir fry for 5-10 minutes or until curry paste is fragrant.
4. Add the chicken, curry leaves and water; simmer for 10 minutes. Add potatoes and simmer until potatoes are tender. Add coconut milk, season to taste with salt and bring curry back to a boil before turning off the heat.
5. Serve with steamed white rice, nasi kunyit, any type of bread or even noodles.
Note : The taste improves if kept overnight (refrigerated); heat before serving.
3 comments:
I can't seem to find the Nyonya curry powder mix recipe on your site. Can you tell me where please?
Many thanks,
May
oh dear. sorry for the absent recipe. well you can buy at market place. just make sure it's labelled as nyonya curry powder or paste. it's easier.
I just wanna say thank you for sharing your recipes online. They are no-nonsense recipes, easy to follow and delicious too. When I started cooking, I don't know where to start so i turn to the internet and found your website and others. Phew! Now I really loves the process of cooking from start to end, even more so as I watch my family enjoy them : )
Post a Comment