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Tuesday, April 28, 2015

NASI KUNYIT WITH NYONYA KARI KAY [NYONYA CHICKEN CURRY]

When thinking of celebrating the end of confinement period and first month of the newborn's life, these dishes, hard boiled eggs coloured red or pink and Angku Kuih are associated with each other.
Chicken curry is also considered one of main dishes served during most Chinese festivals or weddings of Peranakan Chinese especially in northern states of Malaysia.


This Nyonya Kari Kay [chicken curry] tasted good especially with Nasi Kunyit [Tumeric Glutinous Rice].  

Ingredients
[adapted from Nyonya Flavours with some modifications]
Curry Paste [Ingredients blended in processor]
30 gm [15] dried chillies - soaked and drained
200 gm [20] shallots
15 gm [4 cloves] garlic
2 candlenuts [buah keras] -  optional
20 gm toasted belacan
2 tsp tumeric powder
1 tsp fennel powder
1 tsp cumin powder
20 gm [3 tbsp] coriander powder

1.2 kg meaty chicken [chicken thighs] - cut bite size pieces [I removed the skin]
300 gm [3] large potato - peeled and cut wedges
400 ml thin coconut milk
100 ml thick coconut milk
1 tbsp salt to taste
2 tsp sugar to taste
1 star anise
1 cinnamon stick
2 cloves
5 tbsp oil or more
  1. Blend dried chillies, shallots, garlic, candlenuts with belacan in a blender until fine.  Then mix with the powdered ingredients.  Set aside.
  2. Heat oil over medium low heat to saute star anise, cinnamon stick and cloves until aromatic.  Add in prepared curry paste.  Stir fry until oil separates.
  3. Add in chicken, fry for a minute, then add in potatoes.  Stir to coat well with the curry paste for 1-2 minutes.  Pour in the thin coconut milk.  Add in seasoning [salt and sugar] to taste.
  4. Bring it to a boil and continue to cool until chicken and potatoes are tender.
  5. Lastly add in the thick coconut milk and cook until gravy is slightly thick.
  6. Serve with plain white rice or Nasi Kunyit [Tumeric Rice] or Roti Jala.
NASI KUNYIT
[TUMERIC GLUTINOUS RICE]
This tumeric rice is usually cooked to serve with Nyonya Chicken Curry. 
I prepared only 1/2 portion [300 gm rice] of this recipe to serve with the curry.
Verdict - this is a very easy recipe to follow yet the result is so good.  The curry flavour matches so well with the tumeric rice.  
Recipe Source - Nyonya Flavours with some modifications
Ingredients
600 gm glutinous rice
500 ml water, or enough to cover the rice grains
1 1/2 tbsp tumeric powder
2 pieces dried tamarind peel#
1 tbsp sugar
1 tsp white peppercorns
2 pandan leaves - knotted
250 ml thin coconut milk*
250 ml thick coconut milk*
1 tsp salt
* extracted from 1 grated coconut
# added to improve the rice texture
  1. Wash rice in a big bowl until water runs clear.  Add just enough water to cover the rice.  Stir in the tumeric powder, tamarind peel and sugar.  Allow to soak overnight for rice to absorb the tumeric flavour and yellow colour.
  2. Drain rice and rinse.
  3. Put the rice in a steaming tray, mix in peppercorns, pandan leaves and thin coconut milk.  Steam for 15 minutes.
  4. Remove from steamer, stir in 1/3 of the thick coconut milk.  Mix well and steam for another 15 minutes.
  5. Fluff the rice and stir in another 1/3 of the thick coconut milk.  Steam for 15 minutes.  Remove and fluff rice.
  6. Add salt to the remaining thick coconut milk and mix well with the rice.  Steam for 5 minutes.
  7. Remove to cool before serving with chicken curry.


This post is linked to Cook Your Books Event #22 [April 2015] hosted by Joyce of Kitchen Flavours

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