Nyonya Curry Chicken

Ingredients

      • 1.5 kg chicken, chopped into bite-sized pieces
      • 400g potatoes, cut into wedges
      • 2 tomatoes
      • 6-7 tbsp oil

Spices (A) ? ground

      • 10 dried chillies, deseeded
      • 5 red chillies, deseeded
      • 30 shallots
      • 4 cloves garlic
      • 2½cm fresh turmeric root
      • 2cm galangal, sliced
      • 3 stalks lemongrass
      • 1 tbsp dried shrimp paste (belacan)

Spice (B) ? mixed with enough water into a paste

      • 3 tbsp meat curry powder
      • 1 tsp coriander powder
      • 1 tsp fennel powder
      • 1 tsp cumin powder

Ingredients (C)

      • 2 star anise
      • 4cm cinnamon stick
      • 3 cloves
      • 5 cardamoms split
      • 2 stalks curry leaves

Ingredients (D)

      • 1 litre thin coconut milk
      • 200ml thick coconut milk

Seasoning

    • 1 tsp salt
    • 1 tbsp sugar
    • 1 tbsp light soy sauce

Method

Heat oil in a deep pot. Add spices (A), (B) and (C). Fry until fragrant and oil rises.

Add chicken and 1 cup thin coconut milk. Cook to the boil. Reduce the heat and simmer for a while. Add thin coconut milk gradually.

Add potatoes and tomatoes; cover and continue to cook until meat is tender.

Pour in thick coconut milk and adjust with seasoning to mix. Bring to a boil until oil rises. Serve curry with the steamed turmeric rice.