Nyonya Chicken Curry

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Nyonya Chicken Curry

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Ingredients

Adjust Servings:
8 pcs Chicken Thigh/drumstick
2 Potato; cut to chunks
200 ml Coconut Cream
1 sprig Curry Leaves
1 Star Anise
1 Cloves
1 Cinnamon Stick
5 Tbsp. Oil
1 1/2 Cup Water
1 Tbsp. Salt
1 Tsp. Sugar
Spice Paste
3 Cloves Garlic
18 Shallots;small
12 Dried Chili; soaked
15 g Turmeric
15 g Coriander Seeds
1 Tsp. Fennel
1 Tsp. Cumin
20 g Belacan; toasted
1 stick Lemongrass
Cuisine:

    Ingredients

    • Spice Paste

    Directions

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    Image from: chasingfooddreams

    Steps

    1
    Done

    Spice Paste

    Pound spice paste ingredients using a pestle and mortar or do it in a blender.

    2
    Done

    Cook Chicken

    Heat up a wok and pour in 5 tbsp oil. Sauté cinnamon stick, star anise and cloves. Fry over low heat, add in spice paste and stir-fry until fragrant.

    Add chicken, potatoes, curry leaves and fry well. Add in water, cover the wok, braise over low heat until chicken and potatoes are cooked.

    Add the coconut milk, salt and sugar to taste. Continue to simmer on low heat for 30 mins or until the chicken becomes tender.

    3
    Done

    Plating and Serving

    Serve with white rice, bread, nasi kunyit, or roti jala.

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    Fish Head Noodle (鱼头米粉)
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