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Malaysian Curry : Nonya Curry Chicken


Ingredients A

  • 500g grated coconut
  • 2 tablespoons oil
  • 4 chicken drumsticks
  • 2 big tomatoes, cut into wedges
  • 1 large onions, sliced
  • Salt to taste
  • 3 green chilies, deseeded and sliced

Ingredients B (Paste)

  • 8 dried chilies
  • 8 shallots, peeled
  • 2 candlenuts
  • 1 stalk lemon grass, crushed
  • 30g ginger

Ground Spices

  • 1 tablespoon ground coriander
  • 1 teaspoon ground pepper
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin


Method for Cooking Nonya Curry Chicken :

  1. Squeeze grated coconut with 500ml of water to extract coconut milk.
  2. To make Paste: Place Ingredients B into blender with a little water and blend until a paste is formed. Set aside.
  3. Heat oil in wok and fry the ground paste until fragrant, add in Ground Spices to stir-fry another 5 minutes, add in chicken drumsticks and continue to fry until oil seeps out from the meat.
  4. Next add in coconut milk, tomatoes, onions and salt to simmer until the gravy thickened.
  5. Lastly garnish with chilies and ready to serve hot.

Tips: This is a traditional nonya dish. Nonya style curry signature is their thick rempah (paste), candlenuts and dried chili. It is spicy with the lots of dried chilies and spices.

Malaysian Curry

 
 
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Last Updated: 24/07/2011