Nyonya Chicken Curry
Malaysian curry chicken is mildly spiced, rich and hearty.
This easy and authentic curry with potatoes is best served hot. Simmered in a homemade spice paste and rich coconut milk, this curry is creamy and super delicious served with rice and roti.
Ingredients
Spice Paste
140g shallots, roughly chopped
15g garlic cloves, roughly chopped
1 tsp ground turmeric
1 star anise
1 red chilli, roughly chopped
1 tbsp coriander seeds, 1 tsp fennel seeds and 1 tsp cumin seeds, toasted
2 lemon grass stalks, white part only finely sliced
10g belacan
1/2 cup grapeseed oil
2 tbsp vegetable oil, plus a splash more to fry curry leaves
4 chicken marylands
400ml Ayam Coconut Milk
1 cinnamon quill
6 sprigs curry leaves
4 cloves
2 star anise
500ml chicken stock
1 tsp brown sugar
500g russet potatoes, peeled and cut into 2cm chunks
To serve
4 roti bread
Steamed rice
sliced red chilli
Method
First, make the spice paste by adding all of the ingredients to blender, blitzing until smooth.
Season both sides of the chicken marylands generously with salt. Heat vegetable oil in a large cast iron pot or deep pan.
Place the chicken skin side down, and fry for 15 minutes until the skin is crispy and golden. Flip and seal the undersides for 1 minute. Remove the chicken from the pan and set aside on a plate.
Add the spice paste to the pot, frying off and stirring continuously for 10 minutes, until caramelised. Now add the coconut milk, two sprigs of the curry leaves, cinnamon quill, star anise, cloves, chicken stock and brown sugar. Bring to a simmer.
Return the chicken to the pot, skin side up. Cook for 20 minutes, then add the potatoes and cook for an additional 40 minutes over low heat.
Meanwhile, heat a splash of vegetable oil in a frying pan. Add remaining four curry leave sprigs and fry until crispy - careful, they will spit. Set aside on paper towel until the curry is ready to serve.
Serve with roti bread, steamed rice, sliced chilli and crispy curry leaves.