nonya chicken curry

Dear chicken thighs,

Just dropping you a note to let you know that you are wonderful. I’m eternally grateful for your flexibility, tremendous value and overwhelming tastiness in a range of my favourite recipes.

You know I hate to choose favourites when jointing as I think all bits have their place, but I think you know that you’re special.

Love,
CVR

NONYA CHICKEN CURRY (Serves 6)

This is the best chicken curry in the world. Not even exaggerating.

3 tbs coriander seeds
1 tbsp cumin seeds
1 tsp fennel seeds
1 tsp of shrimp paste
15 dried chillies, seeds removed, soaked in hot water
8 eschallots, peeled and halved
3 plump garlic cloves, peeled
½ thumb size of fresh turmeric, peeled
4 tbsp vegetable oil
1 star anise
2 whole cloves
1 cinnamon stick
150ml coconut cream
5 stems of curry leaves
1½ kg chicken thigh fillets (approx. 8)
3 potatoes, peeled and quartered
400ml coconut milk
1 tsp sugar
1 fresh red chilli, optional

METHOD

1.    Wrap the shrimp paste in some aluminium foil and flatten into an envelope. Drop in pan with coriander, cumin and fennel seeds and toast until spices are smoking.

Nonya Curry Spices

Nonya Curry Spices

2.    Tip the spices into a mortar and pestle leaving the al foil a little longer. Grind the spices into a powder.
3.    Drop the soaked chillies (not the liquid), eschallots, garlic, turmeric and grinded spices into the bowl of a small food processor. Remove the shrimp paste from the heat and drop into the chilli mix.

Nonya Curry Paste

Nonya Curry Paste

Blend until smoothly combined. Stand in awe of the stunning paste that you have just made.

Nonya Curry Paste Finished

Nonya Curry Paste Finished

4.    Heat vegetable oil in large pot adding star anise, cloves and cinnamon stick. Toast briefly (about a minute) before adding spice paste to the pot.

5.    Cook the mixture down for around 10 minutes on a medium heat until the spice mix starts to darken. Add the coconut cream and curry leaves to the pot and cook for a further 5 minutes until well combined and fragrant.

Nonya Chicken Curry and Curry Leaves

Nonya Chicken Curry and Curry Leaves

6.    Add chicken to the pot and combine with spice paste.

Nonya Curry and Chicken

Nonya Curry and Chicken

7. Add the potato, coconut milk and sugar. Season generously with salt then put a lid on and cook for 20 minutes.

Nonya Curry with Coconut Milk and Potato

Nonya Curry with Coconut Milk and Potato

Nonya Chicken Curry Cooking

Nonya Chicken Curry Cooking

7.    When the chicken and potatoes are cooked, add optional red chilli (kept whole, but split) and the remaining coconut cream.
8.    Serve with steamed rice.

Nonya Chicken Curry with Rice

Nonya Chicken Curry with Rice

WATCH OUTS: The first time I made this curry it was crazy hot – I forgot to deseed the chillies. It was still edible, but quite the dining challenge. Experiment with heat and number of chillies depending on your preference. This curry transforms in the most incredible way. Starting quite mellow and then deepening into a stunning deep, rich coloured stew.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s