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.
5small potatoesboil for 20 mins till you can pierce through it easily
200mlcoconut milk or creamadd more as desired to thicken the curry
10shallotschopped roughly
3slices blue ginger
2stalkslemongrass(white part), bruised
1star anise
1cinnamon stick
1clove
200mlwaterif required add more.
1sprigcurry leaves
Spice Paste
12shallotschopped roughly
12piecesdried chilliessoaked in hot water
15gturmericfresh
1lemon grasschop roughly
1tspfennel powder
1tspcumin powder
20gBelachantoasted
3tbspsesame oiladd more if required for blending
Seasoning
½tbspsalt
1tbspsugar
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.