Nyonya curry is unique in Southeast Asia where it combines ingredients and cooking methods from the Chinese and Malay. The unique taste of this curry comes from pounding fresh spices or “rempah” in mortar and pestle to release the aroma.
- 1/2 cup cooking oil
- 1 star anise
- 2 cloves
- 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
- 2cm turmeric
- 3 tbsps coriander seeds
- 1 tsp cumin
- 1 tsp fennel seeds
- Other Ingredients
- 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.