Nonya Curry Chicken
Nonya (Peranakan) cuisine is a fusion of Chinese and Malay cooking. Nonya curry has an unique taste, is rich, fragrant, slightly tangy and drier (thicker) than the traditional curry.
It goes really well with chicken, especially with bone in. Bones intensify the flavour of Nonya Curry Chicken. I enjoy dipping crusty bread in the flavoursome curry. It also goes well with steamed rice.
- Rempah (grind together)
- 1 onion
- 1 tablespoon fried onion
- 3 cloves of garlic
- 2 inch ginger
- 1 tsp turmeric powder
- 1 tablespoon lemon grass – white part only, sliced – or powder
- 3 candle nuts (shaved)
- 1 teaspoon chilli powder (more if you like it hot)
- 3 tablespoons oil
- 2 star anise
- 3 cloves
- 3 inch cinnamon stick
- 10 curry leaves
- 2 tablespoons of water
- 25 gm dessicated coconut
- 650 gm chicken pieces with bone in (I use a mix of drumsticks, wings and thigh meat)
- 1 tomato (cut into cubes)
- 1/2 can 0f coconut milk
- 2 potatoes ( skinned and cut into cubes)
- 1 teaspoon salt
- 1 teapsoon sugar
1. Heat 3 tablespoons of Canola oil over a low flame and add rempah and fry until fragrant and oil starts to separate out. This should take about 10 mins.
2. Add star anise, cloves, cinnamon stick, and curry leaves and cook for 3 minutes. Add some water if you find the mixture is getting too dry.
3. Add dessicated coconut and chicken. Keep stirring until chicken is fully coated.
4. Add tomatoes and coconut milk. Stir well, cover and bring the curry to the boil.
5. Lower the flame and simmer until the chicken is tender. This should take about 45 mins. Add potatoes after 25 mins of simmering.
6. Taste the curry and add salt and sugar, to taste. Continue to simmer for another 5 mins and it’s ready !
7. Serve with crusty bread or steamed rice.
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