NYONYA CURRY CHICKEN

What is Nyonya cooking? according to wiki………..Nonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), belachan, tamarind juice, lemongrass, torch ginger bud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincaluk – a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes.

Im doing a 3 day blogging marathon of recipes from Malaysia starting today. So keep watching this space so you don’t miss out on these mouthwatering recipes you can easily make at home!

This is one of my favourite dishes when we eat out at the famous Papa Rich (a malaysian chain of restaurants). This curry can be eaten with Roti- canai (parathas), Roti Jala or even served along with Nasi lemak (malaysian dish of coconut rice served with a spicy sambal/dip)

This recipe is adapted from here. It turned out beautifully…………exactly like in the restaurants. Watch this space for the recipe of roti jala coming up next! Goes so well with this curry chicken.

INGREDIENTS:

Chicken – 8 medium pieces

Thick coconut milk – 1/2 – 3/4 cup

Cinnamon – 1 small stick

Cloves – 5

Big potatoes, each cut into four – 2

Curry leaves, stem removed – 1 stem

Salt

for the malaysian spice paste (rempah):

Dried red chillies, soaked in hot water for 30 mins – 10 (I de – seeded half the chillies)

Onion shallots – 12

Garlic cloves – 5

Ginger – 2 inch piece

Galangal – 1 inch (omit if unavailable. )

Turmeric – 1/2 tsp

Belachan- 1/4 tsp (malaysian dry shrimp paste)

Coriander powder – 3 tbsps

Cumin powder – 1/4 tsp

Fennel – 1 tsp

Oil – 2 tbsps

PROCESS:

Blend all the ingredients listed under ‘spice paste’ in a blender to a smooth paste. Do not add water.
In a non stick wok, heat a tablespoon of oil. Add the cinnamon, cloves, curry leaves.
Next, add the spice paste and saute till the raw smell goes. about a minute.
Add the chicken pieces and potatoes and coat it with the spice paste.
Add salt
Add about 1/2 cup water and 1/2 of the coconut milk. Close and let it simmer.
Add more water if need be.
After the chicken pieces and potatoes have cooked through ,add the rest of the coconut milk.
Alternatively cook it in the pressure cooker for about 3 whistles.