CHICKEN CURRY

Serves 6–8

In the olden days, the Nyonyas ground their own spices for curry powder to ensure that they had the right balance and mix of spices to meet their stringent standards. It was my nanny who taught me how to make curry powder. She also taught me to substitute carrots with radish to make the curry more flavourful. Upon further research, I also found that radish makes a better choice as it helps to reduce the heatiness of this dish.

Cooking oil 4 Tbsp
Cinnamon 1 stick
Star anise 1
Chicken curry powder 60 g (2 oz)

Chicken 1, about 1.2 kg (2 lb 11 oz),
cut into pieces of desired size

Water 900 ml (30 fl oz)
Potatoes 6, peeled and cut into wedges
Carrot 1, peeled and cut into wedges
Radish 1, peeled and cut into wedges
Coconut milk 250 ml (8 fl oz / 1 cup)
Chopped palm sugar or white sugar 1 Tbsp
Sea salt 1 tsp

Rempah

Lemon grass 1 stalk,
bulbous end only, sliced

Old ginger 2.5-cm (1-in) knob,
peeled and sliced

Garlic 3 cloves, peeled

Roasted prawn (shrimp) paste (belacan)
(page 26) 1 tsp

1.   Using a mortar and pestle or blender, grind ingredients for rempah into a paste.

2.   Heat oil in a casserole pot or clay pot. Add cinnamon and star anise and stir-fry
lightly, then add rempah and stir-fry until fragrant.

3.   Mix curry powder with 100 ml (3½ fl oz) water to form a paste. Add to pot and
stir-fry until fragrant.

4.   Add chicken and stir-fry to sear meat. Add water and simmer until chicken is
almost done.

5.   Add potatoes, carrots and radish and cook until tender.

6.   Stir in coconut milk and bring to the boil. Remove from heat and adjust to taste
with sugar and salt.

7.   Dish out and garnish as desired. Serve hot with rice or bread.

60

PERANAKAN HERITAGE

Cooking