Nyonya Chicken Curry Recipe
This sizzling dish by Poh Ling Yeow fuses the best of Malaysian and Chinese flavours and spices.
Nyonya Chicken is such a definitive Malaysian dish and definite crowd pleaser. It is so loved in my family that it has a permanent, albeit out-of-place, position next to the other festive goodies on our Christmas table every year!
Prep time: 30
Total time: 60
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What to do
1. To make the rempah, blend the rempah ingredients until you achieve a fine paste.
2. Heat heavy based saucepan or wok, to a medium heat. Add rempah, coconut cream, curry leaves, star anise, cloves and cinnamon stick and saute for about 10 minutes. You will know the paste is ready when it thickens, darkens in colour and the oil begins to separate from the mixture. Add chicken pieces and stir-fry for 1 minute. Add potatoes, chillies, coconut milk, salt and sugar. Cover and simmer until chicken and potatoes are cooked through.
3. For coconut rice, add water and coconut milk in a saucepan and bring to the boil. Add rice, and pandan leaf and return to the boil, then reduce heat to medium and stir well. Cover and cook for 20 minutes. Drain and fluff with a fork.
4. Serve with roti canai and a side of cucumber.
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