Nonya Chicken Curry
This dish is similar to food that we ate in Malaysia in November 2013. We bought a few Malaysian cookbooks while in Penang. This is from "Nonya Flavours" by Debbie Toh and Julie Wong, Star Publications, 2010.
Recipe type: Main
Cuisine: Asian
Ingredients
- 4-5 tbsp Oil
- 1 Star anise
- 2 Cloves
- 1 Cinnamon stick
- 30 g Dried chillies (soaked)
- 200 g Shallots
- 15 g Garlic
- 20 g Belachan (toasted)
- 2 tsp Turmeric
- 3 tbsp Coriander seeds
- 1 tsp Cumin
- 1 tsp Fennel
- 1.5 kg Chicken pieces
- 300 g Potatoes (peeled)
- 500 ml Coconut milk
- 1 tbsp Salt
- ½ tsp Sugar
Instructions
- Using a food processor, mix together chillies, shallots, garlic, belachan, turmeric, coriander, cumin and fennel. Add a little oil if needed.
- Heat oil on medium low heat in a frypan. Saute star anise, cloves and cinnamon stick for 2 mins. Add spice paste stir fry for 3-4 minutes. Add s 2-3 tbsp coconut milk.
- Add chicken and fry to brown for 1-2 minutes. Add potatoes and 400 ml coconut milk. Simmer until chicken is tender and potatoes are cooked.
- Add remaining coconut milk and season to taste with salt and sugar. Continue to simmer gently until gravy has thickened. Serve with Roti Jala.
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