Nonya Chicken and Potato Curry
1 hour 5 minutes
This is a great scratch cooked curry that highlights chicken and potatoes. The flavours come form chilli paste, coriander seed, cinnamon, cloves and curry leaves.
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Ingredients
Serves: 4
- Spice Paste
- 2 candlenuts
- 4 tablespoons coriander seeds, toasted
- 4 tablespoons chilli paste
- 4 teaspoons turmeric powder
- 4 teaspoons cumin seeds, toasted
- 3 teaspoons fennel seeds, toasted
- Curry
- 1 (1 1/2 kg) chicken, cut into serving pieces
- 1 large onion, cut into rings
- 2 curry leaves
- 5cm cinnamon stick
- 1 pod star anise
- 2 whole cloves
- 3 cups (750ml) water
- 2 potatoes, peeled and cut into big pieces
- 1 tablespoon soy sauce
- 2 tomatoes, diced
- 1 tablespoon oil
Directions
Preparation:20min ›
Cook:45min ›
Ready in:1hour5min
- Spice Paste: In a food processor or with a mortar and pestle, blend the spice paste ingredients together. Set aside
- Curry: In a large wok heat 1 tablespoon oil. Fry the onions until fragrant then add the spice paste. Fry until fragrant and the paste turns a few shades darker.
- Add the curry leaves, cinnamon stick, star anise and cloves then fry for a few minutes before adding the chicken. Coat the chicken pieces with the spice paste and cook until lightly browned to seal in the juices.
- Add the water and potatoes and simmer until the chicken is cooked through and the potatoes are done.
- Add soy sauce and tomatoes then cook for another 5 minutes. Serve hot with rice or French bread.
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