Nyonya•comfort
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.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 whole chicken (remove head, neck, feet and chopped into pieces)
- 200 g (7 oz) potatoes (peeled and cut into wedges)
- 200 g potatoes (peeled and cut into wedges)
- 200 ml thick coconut milk (to taste, optional)
- 1 sprig curry leaves (use only the leaves)
- 1 sprig curry leaves (use only the leaves)
- 1 star arise
- 1 cloves
- 1 stick cinnamon
- 5 tbsp oil
- 1½ cup water
- 1 ½ cup water
- 3 cloves garlic
- 18 shallots
- 12 dried chili (soaked and remove seeds)
- 15 g turmeric
- 15 g (½ oz) turmeric
- 15 g (½ oz) coriander seeds
- 15 g coriander seeds
- 1 teaspoon fennel
- 1 teaspoon cumin
- 20 g shrimp paste (toasted)
- 20 g (¾ oz) shrimp paste (toasted)
- 1 stick lemongrass (white part only)
- 1 stick lemongrass (white part only)
- 1 tablespoon salt
- 1 teaspoon sugar
Instructions
- 1
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.
- 2
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.
- 3
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.