Chicken curry is one of Australia’s favourite dishes, but you haven’t had curry until you’ve tried this classic Malaysian Nyonya curry by celebrity chef and Malaysia Kitchen Australia ambassador Poh Ling Yeow.
Preparation Time: 30 minutes Cooking Time: 30 minutes
Ingredients – serves 5-6
3 Tbs coconut cream
10 sprigs of curry leaves
1 star anise
2 whole cloves
1 cinnamon stick
1 1/2 kg chicken thigh fillets
500g baby chat potatoes, peeled, halved and parboiled
2 bird’s eye chillies deseeded and halved lengthways
500ml coconut milk
1 Tbs salt
1 tsp sugar
Rempah (wet spice paste)
3 Tbs ground coriander
1 tsp ground cumin
1 tsp ground fennel
15 dried long red chillies, deseeded, soaked in boiling water until soft, drained and chopped
25g fresh turmeric root, peeled and sliced
3 cloves garlic, peeled, sliced
270g red eschallots OR Spanish onion, peeled, sliced
1/3 cup vegetable oil
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.
3. 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. Serve with steamed jasmine rice or roti canai.
What’s your favourite curry recipe?