Nonya chicken curry

The many styles of chicken curries include Nonya, Indian, Chinese and Malay
Here, we share a recipe for Nonya chicken curry. The difference with the Nonya style is that a spice paste base is used, which is sauteed until fragrant. Back then, the spice paste, made up of ingredients such as lemon grass, star anise and cinnamon is pounded by hand using the mortar and pestle.

Serves 4-6

Ingredients:
750g chicken (1/2 a bird), cut into bite sizes
2 tablespoons meat curry powder, add water to make paste
2 heaped teaspoons chilli powder (add more if you like it more spicy) + ½ teaspoon salt
2 tablespoons cooking oil

Spices:
2 stalks lemon grass, bruised
1.5cm cinnamon stick
1 star anise
2 cardamons

Ground ingredients:
3 shallots, sliced
1 cloves garlic, sliced
5g young ginger

2 potatoes, skinned and quartered
500ml water
1 spring curry leaf
250ml coconut milk
1 piece tamarind peel
2 teaspoons salt or to taste

Method:
1. Marinate chicken with curry powder, chilli powder and salt. Set aside for 30 minutes in the refrigerator.
2. Heat oil, add in bruised lemon grass and spice ingredients until oil sizzles (about 10 seconds).
3. Add in ground ingredients and stir fry till fragrant, stirring continuously to prevent the ingredients from burning.
4. Add in chicken, sauté further until fragrant (about 5-10 minutes).
5. Add water, potatoes and curry leaves.
6. Simmer over medium heat until chicken is tender and potatoes are soft.
7. Add in coconut milk, tamarind peel, bring to a boil and season to taste.
8. Turn off heat and serve with steamed white rice.


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