Nyonya Chicken Curry
Kari Ayam - or simply chicken curry - is an absolutely delicious aromatic dish utilising cooking techniques and ingredients from across China and South East Asia and would be a most unusual addition to any dinner party!
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Amount Per Serving
Calories from Fat 357
% Daily Value *
Total Fat 41g
Saturated Fat 19g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Total Carbohydrates 59g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- For the curry paste: 4 garlic cloves, 2 cm ginger root, 4 shallots, 5 cashew nuts
- For the spice mix: 5 curry leaves, 2 cloves, 2 pods cardamom, 2 cm cinnamon bark, 2 star anise
- 2 tbsp curry powder
- 4 chicken thighs, boned
- 300 mls coconut cream, 300 mls milk, 500 mls water
- 200g Broccoli or waxy potatoes
- 4 tbsp groundnut oil (or any unflavoured oil)
Begin by frying the spice mix in 1 tbsp oil until fragrant
- Grind the spices and oil until you have something resembling a black viscous liquid
- To a frying pan add the curry paste and ground spices and cook for about 5 minutes on a medium to high heat.
- Make a roux with the curry powder and combine with the ingredients already in the pan
- Very important: keep frying until oil begins to seep out of the pastes and spices, this ensures that any rawness is avoided and makes the dish even more flavourful.
Now add the chicken thighs and 500 mls of water
- After around 15 minutes of simmering on a medium heat, add the coconut cream, milk and broccoli and cook on a low heat for a further 5 minutes or until the chicken has completely cooked through.
- Serve with rice or roti canai
- Don't use too many shallots in the curry paste because this will make the gravy too thick.
- Feel free to experiment with different kinds of nuts or maybe use galangal instead of ginger; there are many variations out there if you don't fancy my recipe.
Simon Rochester http://www.simonrochester.co.uk/