Nyonya Chicken Curry
1/2 cup cooking oil
1 star anise
2cm cinnamon stick
3 stalks curry leaves
Spice paste (finely ground)
15 stalks dried chillies, soaked
20 shallots, peeled and sliced
3 cloves garlic
1 tbsp belachan
3 tbsps coriander seeds
1 tsp cumin
1 tsp fennel seeds
1.5 kg chicken (1 bird), cut into bite pieces marinated with 2 tbsp curry powder
3 cups (750 ml) water or more
300g potatoes, peeled & cut into wedges
250 ml thick coconut milk (from 1 coconut)
salt and sugar to taste
Using an electric blender, finely blend spice paste ingredients until fine.
Heat oil in a wok/pan, add the dry spices then sauté ground spice paste until fragrant, stirring continuously.
Toss in chicken pieces and sauté for a while before adding water.
Half way through cooking, add in potatoes and continue cooking till potatoes are tender and chicken is cooked.
Pour in coconut milk and season to taste with salt and sugar.
Once curry comes to a boil, turn off heat and leave curry for 6 hours.
Serve with roti jala.