Nonya chicken curry

Nonya chicken curry

By
From
East
Serves
4-6
Photographer
Leanne Kitchen

Baba Nonyas are the descendants of Chinese immigrants who intermarried with Malays over the fifteenth to seventeenth centuries. Also called Peranakans, some of this group live in Indonesia, although they are mostly associated with the city of Malacca on the Malay Peninsula. They have a rich and singular culture, including their own language. Fusing Chinese and Malaysian ingredients and techniques, Nonya cuisine is typified by complex flavourings, as seen in this elegant curry. Serve with steamed rice.

Ingredients

Quantity Ingredient
4 chicken leg quarters
1 quantity Nonya curry paste
1 star anise
4 whole cloves
1 cinnamon stick
80ml vegetable oil
3 desiree or other all-purpose potatoes, washed and quartered
625ml Chicken stock
250ml coconut milk
2 tablespoons shaved palm sugar
sea salt
Chilli sambal, to serve

Method

  1. Using a large, sharp knife, cut the chicken leg quarters in half between the joint. Trim any excess skin and fat.
  2. In a large wok or saucepan over medium heat, cook the curry paste and whole spices in the oil, stirring, for about 3 minutes or until fragrant. Add the chicken pieces and potatoes and stir to coat well. Add the stock – it should just cover the mixture, so add extra stock or water as necessary. Bring the mixture to a simmer, cover the wok and cook over medium–low heat for 40 minutes or until the chicken and potatoes are tender.
  3. Add the coconut milk and palm sugar and season to taste with sea salt and freshly ground black pepper. Cook, uncovered, over low heat for another 10 minutes or until the sugar has dissolved. Serve with the chilli sambal.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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