Nonya Chicken Curry

Method

Instructions

1. Prepare the Spice Paste:
2. Blend the chilies paste, fresh red chilies, garlic, shallots, turmeric, galangal, ginger, lemongrass, candlenuts, and belacan in a food processor until smooth. You may need to add a little water to help with the blending.
3. Cook the Curry:
4. Heat the oil in a large pot over medium heat.
5. Add the cinnamon stick, cloves, star anise, and cardamom pods, and fry for about 1 minute until fragrant.
6. Add spice paste and fry for about 10 mins, stirring frequently, until the oil separates and the paste is fragrant.
7. Add the Chicken:
8. Add the chicken pieces to the pot and stir to coat them in the spice paste.
9. Cook for about 5 minutes until the chicken is lightly browned.
10. Add the Potatoes and Liquids:
11. Add the potatoes to the pot, followed by the coconut milk and water.
12. Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes, or until the chicken is cooked through and the potatoes are tender.
13. Season the Curry:
14. Stir in the tamarind paste, sugar, and salt to taste.
15. Simmer for another 10 minutes, allowing the flavors to meld together.
16. Serve hot with steamed rice or bread.