Nyonya Chicken Curry

This dish is also a favorite of mine and mum’s! Perfect with rice, bread or just curry on its own!

Special thanks again to Nyonya Su Pei and Astro Comfort Food Recipes: https://www.youtube.com/watch?v=k4UEM2yF4Bo.

Potatoes

  1. Peel potatoes, cut into chunks (rough guide: 6 chunks per big potato, 4 chunks per small potato). Boil separately until cooked through (use a fork or cake tester to test). Drain potatoes and leave aside.
  2. Save the cooking water for later.

Rempah (Curry Paste)

  1. Pound: shallots and garlic.
  2. Add to pounded mixture: candlenut (buah keras for lemak taste) and  1.5 inch belacan, scoop up paste into a bowl.
  3. Add in coriander (ketumbar) powder and mix evenly.
  4. Add in cumin powder (eww chek) and black cumin powder (chor chek).
  5. Mix in turmeric powder and dried chili paste and set aside.

Ground black pepper

  1. Grind black pepper coursely and set aside.

Curry

  1. Heat lots of oil in wok. Fry Rempah in hot oil over medium heat. *high heat will burn the ingredients.
  2. Add 1 star anise, 2 cloves & 1 2-inch cinnamon stick. Fry until ‘pecah minyak’ (see a separate layer of red oil).
  3. Add chicken pieces.
  4. If needed, add in a little water to prevent rempah from sticking to the wok.
  5. Add potato cooking water until water level covers chicken pieces.
  6. Cook for 30 minutes or until chicken is cooked and tender. Keep stirring.
  7. Add  Potatoes when chicken is cooked.
  8. Pour in coconut milk bit by bit.
  9. Add a little sugar & salt to taste.
  10. Add in Ground black pepper.
  11. Plate curry in bowl and let it sit until oil layer rises before serving (looks prettier).

 

 

 

 

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