I have grown to really like Poh's Kitchen. I like how she showcase the beauty of Malaysian and Chinese food to Australia. I like how ABC has all her shows on internet TV (means I can watch it anytime!)
It is also one of the most tedious curries I have made. Woah, the steps! It is actually very easy, but it does takes patience. I took a few short cuts-such as using ground spices instead of whole. Simply because I have some ground spices on hand and that I didn't want to purchase new whole spices again.
At least the curry was good.
Nonya Chicken Curry
- Rempah/Spice Paste
- 3 tbs coriander powder
- 1 tsp cumin powder
- 1 tsp fennel powder
- 15 dried chillies, deseeded, soaked in hot water, drained and chopped
- 270g red eschallots, roughly chopped
- 3 cloves garlic
- 20g belachan, toasted* (place it in the oven with foil for 5-10 minutes till it becomes crumby)
- 25g fresh turmeric root
- 3 tbs coconut cream
- 6 - 7 sprigs of curry leaves
- 4 tbs veg oil
- 1 star anise
- 2 whole cloves
- 1 cinnamon stick
- 1 kg chicken thigh fillets
- 3 potatoes peeled and chopped
- 4-5 birds eye chillies, de-seeded and halved lengthways
- 400ml coconut milk
- 1 tbs salt
- 1 tsp sugar
- 100ml coconut cream
1) Toast the ground spices
2) To make the rempah, Slowy grind the shallots, dried chill, garlic, belachan, turmeric root together. Add the spices as well.
3) Heat oil in pot. Sizzle star anise, cloves and cinnamon stick. Add the rempah. Cook it till it smells wonderful and the oil seems to have separated.Add a little coconut milk to make into a gravy.
4) Add chicken, potatoes and the rest of the coconut milk. Cover and simmer.
5) Taste and add seasoning. Slowly add in coconut cream. Then add the chopped birds eye chills.
Happy Valentine's Day to everyone! xx
I'm submitting my post to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker. I have always wanted to join in and this is my chance!!!!