Nyonya Curry Chicken (Penang)

Curry chicken originated in the Punjab, in the north weastern Indian and eastern Pakistan and was introduced to the rest of the world throughout history. Almost every household in Malaysia, Singapore and at least the rest of the Asian region, curry chicken is a familiar and favourite dish. Everyone has their own family version of cooking this delicious dish. It is great with rice and bread. This version is taken from the book "Nyonya Flavours - A Complete Guide to Penang Straits Chinese Cuisine". There is something about curry chicken that keeps making you go back for more or at least the crave for it will find us (me, at least!) busy in the kitchen, at least once or twice a month, cooking this delicious dish, always extra, because it really tastes great the next day! My own version does not use coconut milk, and for a change, decide for go for a "curry chicken adventure", trying other recipes besides my own.

This recipe has a thick gravy and although it tastes nice, this is not at the top of my list.

My "curry chicken adventure" will continue with postings on recipes that I have tried. Try this out, this could be your favourite.

Nyonya Curry Chicken (Kari Kay)
(adapted from "Nyonya Flavours - A Complete Guide to Penang Straits Chinese Cuisine)
Ingredients :
4-5 tbsp oil
1 star anise
2 cloves
1 cinnamon stick

Spice paste (ground)
30 gm (15) dried chillies, soaked
200 gm (20) shallots
15 gm (3 cloves) garlic
20 gm belacan, toasted
20 gm (2cm) tumeric
20 gm (3 tbsp) coriander seeds
2 gm (1 tsp) cumin
2 gm (1 tsp) fennel

1.5kg meaty chicken pieces
300 gm potatoes, peeled and cut into wedges
400 ml thin coconut milk *
100 ml thick coconut milk *

Seasoning
1 tbsp salt
1/2 tsp sugar

* Both extracted from 1 grated coconut

Method :

1. Heat oil over medium low flame and saute star anise, cloves and cinnamon stick. Add in spice paste and stir-fry well. Add 2 to 3 tbsp thick coconut milk (if it is too dry) and fry over low heat until fragrant and oil separates.
2. Add chicken and fry for a minute. Add potatoes and pour in thin coconut milk. Simmer until chicken is tender and potatoes are cooked.
3. Lastly, add the thick coconut milk and season to taste. Continue to cook until gravy is slightly thick. Serve with boiled white rice, Nasi Kunyit (Tumeric Rice) or Roti Jala.