| Instructions |
| Marinate the chicken in soy sauce and curry powder for 30 minutes. |
| Heat the cooking oil in a pot and fry cinnamon stick, curry leaves and star anise. |
| Add ginger and finely ground paste and fry until aromatic. |
| Add the curry paste and fry until aromatic. |
| Add the marinated chicken and fry for 4 minutes on low heat to prevent curry paste from burning. |
| Add potatoes and thin coconut milk. Bring to a boil, then lower the heat and simmer for about 30 minutes. |
| Add thick coconut milk and season with salt. Allow to boil for 3 minutes, stirring to prevent curdling. |
Remove from the heat and serve with rice.
Source : Florence Tan "Secrets of Nyonya Cooking" |
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Recipe
- 1.5 kg chicken, cut into bite-sized pieces
- 3 tbsp light soy sauce
- 3 tbsp meat curry powder
- 300ml thick coconut milk
- 1 litre thin coconut milk
- 180ml cooking oil
- 3 inches cinnamon stick
- 2 sprigs curry leaves
- 2 star anise
- 2 inches ginger, peeled and cut into thin strips
- 55g meat curry powder, blended with 85ml water into a paste
- 4 potatoes, peeled and quartered
- 2 ¾ tsp salt
Finely Ground Paste
- 6 dried chillies, soaked in water and drained (optional)
- 22 shallots, peeled
- 6 cloves garlic, peeled
- 2 tsp crushed dried shrimp paste (belacan)
SERVES : 8
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