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Monday, December 1, 2014

Nyonya Curry Chicken


 This curry is the outcome of  my sudden crave for spicy curry with steaming hot rice back from holiday.  Didn't bother to check up much and I remembered jotting down a recipe from Boon's Little Kitchen
Moreover, I was very eager to start using  the Thai Brass Wok which I bought from Chinatown, Bangkok.  The elderly Chinese man told me that many Singaporeans have bought this kind of wok from him.  Am I the first Malaysian to have bought it from him?  I was so attracted to it when I saw the street vendors using this kind of wok to cook desserts and fry food.  So when I saw this brass wok at the shop, I bought it straight away and also got a discount from the Ah Pek without having to bargain.  Thanks to him.  He was so happy to let me take a photo of him.
His shop is along Yaowarat Road just before the Bangkok Chinatown roundabout after Wat Tramit.  Easy to find if you come from Hua Lamphong railway station.  Interested to know the price?  Have been using this wok to cook several dishes, stay tune to my next post.  My mum says that in the olden days, the kampong folks use it to cook desserts and make mungbean paste for kuihs.  Exactly like the Thais use it for.
 

It's a good wok to cook curry, rather non-stick.  
I can't remember when was the last time I had tried a curry with so much coconut milk.  Usually, I substitute coconut milk with low fat milk or yoghurt.  Rather bold of me, maybe because my hubby and I just received our blood test results that showed our cholesterol level isn't in the red.
Verdict - this curry is very aromatic, tasty and spiciness is just good enough.
 
Ingredients
2 kg chicken - cut bite size pieces
6 blades pandan leaves - knotted
6 kaffir lime leaves |
500 ml coconut milk
1 tbsp salt
3 tbsp gula melaka - chopped
5 tbsp cooking oil
1/2 cup water
Curry Paste Ingredients [Grind into paste]
150 gm shallots
6 stalks lemon grass
1 ginger flower
50 gm old ginger
20 gm garlic cloves
40 gm fresh galangal
3 tbsp chilli paste
Marinade for Chicken
1 tbsp curry powder
1/2 tsp salt
1 tsp soy sauce

  1. Marinate chicken for  at least 1 hour.
  2. Heat up oil in wok and and fry curry paste for 10 minutes until fragrant. 
  3.  Add in chicken stir well and add in the pandan leaves, kaffir leaves.  Stir to mix well and add in seasoning.
  4. Add in water, bring to boil then simmer over low fire for 15 minutes.
  5. Add in coconut milk and continue to simmer for another 20 minutes or until chicken is cooked and tender.
  6. Serve with steaming hot rice or nasi lemak.
     
     
     
     

12 comments:

Madeline said...

Hi kimmy, yr curry looks so delicious. Feel like dunking my sandwich into my monitor hahaha....
The brass wok looks like a golden wok :) like cooking for a royalty...hahaha. Does the curry taste any difference?

Kimmy said...

Hi Madeline, it is delicious and not too spicy for my taste-buds bud very aromatic. I should have add another tablespoon of chilli paste. I wanted to eat it with bread too. What I know about cooking with this kind of wok is, the heat is evenly spread thus more even heating of the food. No regrets buying it.

mettateoh said...

Just looking at the pics of yr curry makes me hungry. I like your brass wok. Isn't it troublesome to cart the wok all the way back home? How much did you pay for the wok. I wonder if it is sold in Hatyai.

Ann Low said...

Hi Kimmy, Your curry chicken looks very delicious! Definitely can have more rice with it :D

Madeline said...

Kimmy, may I know how much did u pay for the wok? Is it heavy?

Luv Sweet and Savory said...

Kimmy, I prefer curry chicken with plain rice, noodle or dip with bread.
Your Nyonya Curry Chicken surely very tasty & yummy ! Like the colour too !

Kimmy said...

Hi Mettateoh, I bought the small size No. 13 for 700 THB. My hubby could put in his back pack. Not sure if its sold in Hatyai.

Kimmy said...

Hi Ann, this curry is aromatic with the kaffir lime leaves and bunga kantan in it. Yum yum.

Kimmy said...

Hi Madeline, I bought the smallest size No.13. Weighs 700 gm. Initially, he wanted to sell at 750 THB when I bought the stainless chopstick box from him. I went back the next day and he happily sold to me at 700 THB even before I bargained. Quite fun using to cook as if I am Chef Wan, hahaha! Must keep lots of lemon at home to keep it shining.

Kimmy said...

Hi Karen, nice colour-leh... Could it be my brass wok. The curry tastes good. Not that spicy with this recipe cos' of the coconut milk.

Phong Hong said...

Kimmy, so far I have only cooked Indian style or Malay curry. I must try this nonya version too. It looks delicious!

Kimmy said...

Hi Phong Hong, if you can accept coconut milk in curries, this one is good. The aromatic flavours are there in this curry.

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