Nyonya Chicken Curry

Here is another one of my hubby's favourite chicken curry. I copied this recipe from one of mummy's many recipe book collections back in 2013 and I've been sticking to this whenever I crave for curry chicken. So if you are looking for another version of Nyonya chicken curry, here is one good one we both like.

1 chicken
4 potatoes

2 stalk curry leaves
500 ml water (lesser if you like it thicker and more if you like it thinner)
100ml thick coconut
1/2 star anise
4cm cinnamon stick
1 clove

100g shallots
25g garlics
20g ginger
3 red chillies
7 dried chillies
2.5 lemongrass
3 candlenut

1.5 tbsp chilli powder
0.5 tbsp turmeric powder
1 tbsp curry powder
0.5 tsp five spice powder
1 tbsp corriander powder

1/2 tbsp belacan
1/2 tbsp sugar
2 tbsp light soya sauce
0.5 tsp salt

Marinate chicken with 1 tbsp soya sauce for 30 minutes. Add 3 tbsp flour if frying. I baked both chicken (I omitted the flour part) and potatoes in halogen oven. Original recipe fried both chicken pieces and potatoes. Blend shallots, garlics, chilies, dried chilies, lemongrass and candlenut in blender. Combine with chili powder, turmeric, coriander powder, five spice and curry powder. Saute all the blended ingredients and curry leaves in pot for about 30 minutes (low fire) or till fragrant. Add half portion of coconut milk, , cinnamon stick, clove and star anise. Stir well and cook for further 5 to 10 minutes. You may add in water at this point but I prefer to add water at the end of the cooking process. I don't like my curry to be thin.

Add in chicken. Coat well with the sauteed ingredients

  then mix in the potatoes

Add a little water- probably half of required amount first. Add more if you like it thinner or otherwise leave as it is. Simmer for 10 minutes (under low fire).

Lastly add in soya sauce, belacan, sugar (and salt if required) and remaining coconut milk. Bring to boil. Serve with basmati rice sweet sambal and egg :)

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