Name: Nyonya Chicken Curry
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 5 servings
Cuisine: Malaysian
Ingredients: 800 g bone-in chicken thighs; 80 ml vegetable oil; 1 pcs star anise; 4 pcs cloves; 1 stick cinnamon; 500 g potato; 625 ml chicken broth; 250 ml coconut milk; 2 tbsp palm sugar; 10 pcs dried red chili; 300 ml boiling water; 1 tbsp shrimp paste; 1 tbsp coriander seeds; 1 tsp fennel seeds; 1.5 tsp cumin; 4 pcs candlenuts; 4 cloves garlic; 15 pcs shallot; 1 tsp ground turmeric; 1 stalk lemongrass; 1 to taste salt; 1 to taste black pepper; 300 g rice; 10 g cilantro; 1 pcs fresh red chili

Ingredients

bone-in chicken thighs800 g

vegetable oil80 ml

star anise1 pcs

cloves4 pcs

cinnamon1 stick

potato500 g

chicken broth625 ml

coconut milk250 ml

palm sugar2 tbsp

dried red chili10 pcs

boiling water300 ml

shrimp paste1 tbsp

coriander seeds1 tbsp

fennel seeds1 tsp

cumin1.5 tsp

candlenuts4 pcs

garlic4 cloves

shallot15 pcs

ground turmeric1 tsp

lemongrass1 stalk

salt1 to taste

black pepper1 to taste

rice300 g

cilantro10 g

fresh red chili1 pcs

Instructions

Soak the dried red chilies in 300 ml of boiling water for 30 minutes, then drain. Wrap the shrimp paste in foil and toast in a dry skillet over medium-low heat for 4 minutes on each side, until fragrant.

Toast the coriander seeds, fennel seeds and cumin in a dry skillet for about 4 minutes, shaking often. Transfer to a blender and grind to a coarse powder.

Add the softened chilies, shrimp paste, candlenuts, garlic, shallot, turmeric and the white part of the lemongrass to the blender; blend into a smooth, thick paste.

Heat the oil in a large pot or wok over medium heat. Add the star anise, cloves and cinnamon stick, and warm for 30 seconds, then add the rempah paste and fry for about 3 minutes, stirring, until fragrant.

Add the chicken thighs and potatoes, stirring to coat them evenly with the paste. Pour in the chicken broth, bring to a gentle simmer, cover and cook over medium-low heat for 40 minutes, until the chicken is fully cooked and the potatoes are tender.

Pour in the coconut milk, add the palm sugar, salt and black pepper. Cook uncovered over low heat for another 10 minutes, without letting it boil hard.

Boil or steam the rice separately. Serve the Nyonya curry hot with rice, sprinkled with cilantro and fresh red chili.

Nyonya Chicken Curry

Ingredients

Instructions

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