Nyonya Chicken Curry with Sweet Potatoes with slow cooker

Here is a simple Nyonya chicken curry I cooked recently. Decently healthy if you ask me. The original recipe uses only 300 gram potatoes. I substituted the potatoes with sweet potatoes. Also, I doubled the amount of sweet potatoes. You may want to use potatoes for a more authentic version.

Adapted from Nyonya Flavours: A complete guide to Penang Straits Chinese Cuisine)
Serves 6
1 - 2 tbsp coconut oil
1 star anise
2 cloves
1 cinnamon stick
Homemade Nyonya Curry Paste
1.5 kg chicken, chopped
600 g sweet potatoes, peeled and cut
1 400 ml Chaokoh Coconut Milk
1 tbsp salt
0.5 tsp sugar

I don't know about you. I like cooking my curry in a stainless steel pot. Melt coconut oil over a medium low heat. Saute star anise, clove and cinnamon stick.

Add in homemade Nyonya chicken curry paste and 2  to 3 tbsp thick coconut milk. Cook over low heat until the oil separates.

Slowly add in chicken and fry for a minute or two.

Add in sweet potatoes and give it another fry for a minute or so

Now add the coconut milk and sugar.

If you are as lazy as I am, transfer the whole pot of chicken curry to the slow cooker and let it cook on low for the next four hours. Otherwise continue to cook until the gravy is slightly thick. Season with salt.

Serve with rice or coconut rice. Yummy! A perfect meal for the cold weather

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