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Tuesday, May 10, 2011

Nasi Kunyit Chicken Curry

This is a very tasty and spicy curry that can be served with plain white rice, nasi kunyit [tumeric glutinous rice], roti paratha or even the steamed 'red skin' bun [mi koo] [recipe here].
1 kg chicken whole legs - cut bit size pieces
3 medium size potatoes - skinned and cut into wedges
1 sprig curry leaves - optional
1 pandan leave - cut into 3 inch pieces - optional
enough water to cover chicken
150 ml milk
1/2 cup oil
1 piece star anise
5 cloves
2" piece cinnamon
Curry Paste:
50 gm shallots
3 cloves garlic
4 candlenuts
150 gm chili paste [fine type]
1 1/2 packet Baba's meat curry powder
1 packet Alagappa's coriander powder
1/2 tsp turmeric powder
  1. Blend shallots, garlic and candlenuts till fine. Mix blended ingredients with chili paste, curry powder, coriander powder and turmeric powder. Mix till well combined.
  2. Put oil in wok. Add in spices [star anise, cloves, cinnamon], pandan leaves and curry leaves. Add in curry paste. Fry till fragrant and until oil breaks. Add in chicken pieces followed by potatoes.
  3. Continue frying till chicken pieces are firm and well coated with curry mixture.
  4. Pour in enough water to cover meat. Stir and let it boil for about 5 minutes then reduce heat to simmer till chicken and potatoes are almost tender. Add in milk. Boil till gravy is slightly thick. Add in salt and sugar to taste. 
Note: My Ma will add in milk together with water. Can cook more are store in individual containers in freezer. Taste as good even after 1 month.


Anonymous said...

the milk mention in here is this coconut milk or fresh milk...thanks...can you send me a reply at you very much

kimmy said...

Hi, I used low fat milk. You can use coconut milk or natural yoghurt too.

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