Who doesn’t like Curry Chicken? It is a popular dish in Asia and each family has their own “secret” ingredients for this dish to make it their own family hand me down recipe. This dish is commonly sighted at home parties or traditionally served together with turmeric/kunyit rice to celebrate a new born baby’s full moon. You can also serve it with baguettes to make it a meal of its own.
As usual, I prefer to mix my own curry powder and use fresh ingredients to make this Nyonya Style Chicken Curry. I always feel that putting in extra efforts to cook everything from scratch will give the dish a more tasteful outcome!!
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Serves 4 –6 persons
1.2 kg chicken
4 large potatoes
500ml coconut milk
Salt to taste
Sugar to taste, optional
For the curry paste:
30g chilli powder
2 teaspoons turmeric powder
2 teaspoons cumin powder
3 tablespoons coriander powder
6 cloves garlic
2 candlenuts [buah keras]
2 star anise
1 cinnamon stick
3 stalks of lemongrass
4 sprigs of curry leaves
5 tablespoons or more of oil for frying the paste
- Wash the chicken and cut it into bite size. Set aside.
- Peel and wash the potatoes.
- Quarter the potatoes and set aside.
Preparation for the rempah (ingredients to be set aside for frying)
- Rinse and pound the candlenuts with a pestle and mortar.
- Pound the belacan.
- Toast the belacan in a frying pan till fragrant.
- Chop the shallots and garlic.
- Clean the lemongrass and cut into 2 pieces.
- Remove the curry leaves from the stalk and rinse.
- Rinse the star anise, cinnamon stick and cloves.
Frying the rempah:
- Heat oil over medium-low heat then fry the shallots for a minute.
- Add in the garlic and fry till fragrant.
- Add lemongrass and fry for a minute.
- Add in the turmeric, cumin, coriander and chilli powder. Mix well.
- Add in the toasted belacan. Mix well.
- Add in the curry leaves, star anise, cinnamon stick and cloves. Fry till fragrant.
Cooking the Curry Chicken:
- Add in chicken and fry for a minute.
- Then add in potatoes. Stir for 1-2 minutes so that the potatoes are coated well with the curry paste.
- Pour in the coconut milk. Mix well.
- Add water till it is leveled with the chicken and potatoes.
- Add in the crushed candlenuts.
- Add in salt and sugar to taste.
- Bring it to a boil.
- Turn down the heat and simmer till the chicken and potatoes are tender. About 40 minutes.
- Serve with steamed white rice/turmeric rice/baguette.
- Add more chilli powder to intensify the spiciness of the curry chicken.
- You can cook a couple of hours before serving so that the chicken and the potatoes can absorb in the curry flavour. Warm up the curry chicken again when you are ready to serve. Best served hot!!