Fragrant, delectable chicken cooked in rich creamy Nonya curry! Spice up the family meal with this deliciously fragrant Nonya Chicken Curry recipe shared by home cook Bernard.
| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time |
| 45 minutes |
|
|
|
|
Fragrant, delectable chicken cooked in rich creamy Nonya curry! Spice up the family meal with this deliciously fragrant Nonya Chicken Curry recipe shared by home cook Bernard.
|
Ingredients
- 1 whole chicken cut into parts
- 5 small potatoes boil for 20 mins till you can pierce through it easily
- 200 ml coconut milk or cream add more as desired to thicken the curry
- 10 shallots chopped roughly
- 3 slices blue ginger
- 2 stalks lemongrass (white part), bruised
- 1 star anise
- 1 cinnamon stick
- 1 clove
- 200 ml water if required add more.
- 1 sprig curry leaves
Spice Paste
- 12 shallots chopped roughly
- 12 pieces dried chillies soaked in hot water
- 15 g turmeric fresh
- 1 lemon grass chop roughly
- 1 tsp fennel powder
- 1 tsp cumin powder
- 20 g Belachan toasted
- 3 tbsp sesame oil add more if required for blending
Seasoning
- ½ tbsp salt
- 1 tbsp sugar
Instructions
Step 1: Prepare curry paste
- Place all ingredients into food processor and blend until it becomes a smooth fine paste.
Step 2: Cook the curry chicken and serve
- In a heated wok or large pan, place 2 tbsp of oil. Stir-fry shallots, blue ginger and lemon grass. Next, add in star anise, cinnamon and clove. Fry till fragrant and shallots become translucent.
- Add in the paste, cook till oil surfaces and the colour of the chilli paste have turn darker.
- Add chicken and curry leaves. Pour in 200ml water and cook over low heat for about 15 mins until chicken is cooked.
- Pour in coconut milk, season with salt and sugar. Mix well. When coconut milk is well infused into the gravy, add in the potatoes. Do avoid over-stirring as it will smash the potatoes.
- Simmer the chicken for 20 – 30 mins till chicken becomes tender. Serve it with fragrant white rice or slices of toasted French bread.