Chicken

Malaysian chicken curry (Nyonya)

Name: Malaysian chicken curry (Nyonya) recipe
Yield: 4
Ingredients: 2 tbs coconut oil; 4 chicken marylands; 2 sprigs curry leaves, plus extra fried leaves to serve; 1 cinnamon quill; 400ml can coconut milk; 2 cups (500ml) chicken stock; 1 tsp brown sugar; 4 cloves; 2 star anise; 500g desiree potatoes, peeled, cut into 2cm pieces; Steamed rice & sliced red chilli, to serve; 5cm piece (30g) fresh turmeric or 2 tsp ground turmeric; 4 garlic cloves, roughly chopped; 4 eschalots, roughly chopped; 1 long red chilli, roughly chopped; 1 tbs toasted coriander seeds; 2 tsp each toasted cumin seeds & fennel seeds; 1 star anise; 1 lemongrass stalk, white part only, thinly sliced; 1 tsp belacan (shrimp paste); 1/2 cup (125ml) grapeseed oil

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by delicious. team

delicious. team

Jul 19, 2021

While the curry leaves provide intense fragrance, turmeric brings warm, earthy flavours and vibrant colour to this dish.

2 tbs coconut oil
4 chicken marylands
2 sprigs curry leaves, plus extra fried leaves to serve
1 cinnamon quill
400ml can coconut milk
2 cups (500ml) chicken stock
1 tsp brown sugar
4 cloves
2 star anise
500g desiree potatoes, peeled, cut into 2cm pieces
Steamed rice & sliced red chilli, to serve

Spice paste

5cm piece (30g) fresh turmeric or 2 tsp ground turmeric
4 garlic cloves, roughly chopped
4 eschalots, roughly chopped
1 long red chilli, roughly chopped
1 tbs toasted coriander seeds
2 tsp each toasted cumin seeds & fennel seeds
1 star anise
1 lemongrass stalk, white part only, thinly sliced
1 tsp belacan (shrimp paste)
1/2 cup (125ml) grapeseed oil

Method

1.

For the spice paste, place all ingredients in a blender and whiz to a smooth paste.
2.

Heat coconut oil in a large high-sided frypan over medium heat. Season chicken with salt flakes and add to the pan. Cook, skin-side down, for 10-12 minutes until skin is deep golden. Turn and cook for a further 1 minute to seal. Remove from the pan and set aside on a plate.
3.

Add spice paste to the pan and cook, stirring constantly, for 8-10 minutes until lightly caramelised. Add curry leaves, cinnamon quill, coconut milk, chicken stock, sugar, cloves and star anise, and bring to a simmer.
4.

Return chicken, skin-side up, to the pan and cook for 30 minutes or until cooked through. Add potato and cook for 30 minutes until chicken is falling off the bone and potato is tender. Season. Serve with rice, chilli and extra fried curry leaves.