Nonya Curry Chicken

By pfwombat

Ingredients

• Rempah :
• 30 g dried big chillies, soaked overnight and drained
• 200 g shallots, peeled
• 15 g garlic, peeled
• 30 g belachan, toasted
• 30 g turmeric, peeled
• 1 tsp cumin
• 2 tsp fennel
• 2 stalks lemongrass
• 4-5 tbsp oil
• 2 star anise
• 2 cinnamon sticks
• 4 clovves
• 2 stalks lemongrass, bruised
• A handful of curry leaves
• 1.5 kg chicken, cut into medium size pieces
• 300 g potatoes, peeled and wedged
• 400 ml thin coconut milk
• 100 ml think coconut milk
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 tsp chicken powder

Details

Servings 4

Preparation

Step 1

1) Mix all the ingredients of the rempah into a paste with a food processor
2) Heat oil in a wok, add star anise, cinnamon and cloves. Fry for 2 minutes without letting it color, keep stirring. Add the bruised lemongrass and curry leaves, and fry till fragrant
3) Add the rempah paste and fry over low heat until it is slightly difficult to move and lumps begin to form and start to stick to the bottom of the wok
4) Add 100 thin coconut milk. Keep frying until spots of red oil appear. Add the chicken
5) Fry the chicken with the paste mixture until the chicken is caramelized and showing brown edges. Then add potatoes and fry until the curry paste becomes lighter and easier to move around
6) Add in 300 ml thin coconut milk and transfer to a heavy pot to simmer. Add 1/4 - 1/2 cup of chicken stock if the sauce is too thick or dry, and simmer on medium low heat until the chicken and potatoes are cooked and tender
7) Add in remainder of the thick coconut milk and season with fish sauce, sugar and chicken powder. Continue to cook until the gravy is thick