Nyonya Flavour Curry Chicken

Oh, quite awhile haven't been cooking curry chicken with home blended paste. According to the chef Philip Yoong, this is Nyonya style curry chicken.  I have never tried adding light soy sauce to curry.  Out of curiosity, I just follow the recipe by adding it.   I tasted the curry before and after adding, believe me, it was different.   The curry tasted  much better ........

My opinion - it's an awesome, spicy, aromatic curry worth cooking.  Nice.  I wouldn't mind blending the ingredients again cos' it is worthwhile.  

Ingredients

original recipe from Yum Yum magazine No. 72 with some modifications

[serves 8]

Curry Paste [blended and mix with powdered ingredients]

6 shallots - peeled

4 garlic - peeled

2 stalks lemongrass - white part only

4 candlenuts - crushed

2 red chillies

15 dried chillies - soaked [or use 2 tbsp chilli boh]

2 tbsp curry powder

1/2 tbsp coriander powder

1 tsp tumeric powder

1 kg chicken - cut bite size pieces [I used 2 chicken whole legs and 4 wings]

2 sprigs curry leaves

100 ml tbsp oil

1 cinnamon stick, 3 cardamons, 3 cloves and 1 star anise

300 ml water [or enough to cover chicken]

50 ml coconut milk [or use 100 ml plain yoghurt]

1 1/2 tsp salt, 1/2 tbsp sugar

1-2 tbsp light soy sauce

1. Blend curry paste ingredients in a processor until fine and mix well with powdered ingredients.  Set aside.
2. Heat oil in wok, saute all the ground curry paste and curry leaves until aromatic.  Add in the other spices, stir fry until fragrant and oil rises.
3. Add in the chicken and seasoning.  Stir fry until chicken pieces are firm and well mixed with paste.
4. Add water, bring to boil and add in yoghurt or coconut milk.  Cover to simmer for 25 minutes until chicken is cooked and gravy is thickened.
5. Taste to adjust seasoning.  Dish up to serve with rice.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
    Notes: Visit this site for its'Nutritional Facts [here]

I'm linking this post to Cook Your Books Event #6

 hosted by Joyce of  Kitchen Flavours