The hubby had been fascinated by his late grandma’s nyonya curry for a long, long time. And I think he does miss the taste of the curry – probably reminds him of his grandma too..
We have tried to replicate the famous curry his grandma used to make, but we just can’t manage to do it. We tried using curry pastes and curry powder from scratch, but it’s just not the same!
So recently, we decided to try going to the dry market to get spices from the Indian store. Only to realise there is no Indian store there! Haha. Thankfully, we managed to find the nyonya curry paste pack that hubby’s granduncle has been raving about!
And this is one recipe that we rely only on our “agaration” hahaha!
The carrots were leftover from making my baby’s porridge. Haha!
– 1 whole chicken, chopped and trimmed off fats
– 3 to 5 potatoes, cut (amount depending on your preference)
– 1 twig of curry leaves, plucked
– 400g shallots
– 3 large cloves of garlic
– 100ml to 150ml of coconut milk (I used 200ml milk to get it more “diluted”. If you want a thicker, richer stock, use about 100-150ml)
– 400ml water
– 1 pack of Mak Nyonya Curry Paste
– 3 to 6 pieces of chilli (optional)
– 1 stalk lemongrass, smashed (optional)
– 4 tbsp of oil (I used 2 tbsp)
1. Clean the chicken pieces. Poke holes on the chicken pieces using a fork. Rub 1/4 of the curry paste on the chicken pieces. Leave it aside.
2. Cut garlic and shallots into smaller pieces. The shallots and garlic should fill a small soup bowl (heaping). Place the shallots, garlic, chilli and lemongrass into your food processor to grind into a mixture.
3. Heat up oil in a deep pot. Fry the remaining curry paste and the mixture in Step (2), together with the chicken pieces till aromatic. Add in curry leaves (before you add in, crush the leaves for aroma). Add in water and potatoes, bring to a boil.
4. Cook till chicken and potatoes are tender, about 20 mins.
5. Just before turning off the stove, add in coconut milk and stir. (Do add in the coconut milk slowly to the texture and taste that you desire.)
6. Serve with warm, toasted baguette and/or rice.