Nonya Chicken Curry
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
4people 20minutes
Cook Time
45minutes
Servings Prep Time
4people 20minutes
Cook Time
45minutes
Ingredients
  • 1 whole chickencut into parts
  • 5 small potatoesboil for 20 mins till you can pierce through it easily
  • 200ml coconut milk or creamadd more as desired to thicken the curry
  • 10 shallotschopped roughly
  • 3slices blue ginger
  • 2stalks lemongrass(white part), bruised
  • 1 star anise
  • 1 cinnamon stick
  • 1 clove
  • 200ml waterif required add more.
  • 1sprig curry leaves
Spice Paste
  • 12 shallotschopped roughly
  • 12pieces dried chilliessoaked in hot water
  • 15g turmericfresh
  • 1 lemon grasschop roughly
  • 1tsp fennel powder
  • 1tsp cumin powder
  • 20g Belachantoasted
  • 3tbsp sesame oiladd more if required for blending
Seasoning
  • ½tbsp salt
  • 1tbsp sugar
Instructions
Step 1: Prepare curry paste
  1. Place all ingredients into food processor and blend until it becomes a smooth fine paste.
Step 2: Cook the curry chicken and serve
  1. 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.
  2. Add in the paste, cook till oil surfaces and the colour of the chilli paste have turn darker.
  3. Add chicken and curry leaves. Pour in 200ml water and cook over low heat for about 15 mins until chicken is cooked.
  4. 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.
  5. Simmer the chicken for 20 – 30 mins till chicken becomes tender. Serve it with fragrant white rice or slices of toasted French bread.