FOODRecipes

Recipes for Aidilfitri: Nyonya Curry Chicken 

With the festive days upon us, Ipoh Echo would like to offer some more recipes for Aidilfitri. Here is yet another contribution from the wonderful Margarita Lee, guaranteed to leave your tastebuds begging for more after the very first bite!

Nyonya Curry Chicken

by Margarita Lee

Margarita Lee

Ingredients A:

  • 1 Chicken 
  • 3 tbsp Meat curry powder 

Ingredients B:

  • 8 Dried chillies (softened in water)
  • 2 Candlenuts
  • 1 Large onion
  • 3cm Ginger 
  • 3 cloves Garlic 
  • 2cm Turmeric 
  • 10g Shrimp paste, toasted

Ingredients C:

  • 2 stalks of Lemongrass
  • 4 Kefir lime leaves
  • 2 Pandan leaves
  • 4 medium-sized Potatoes
  • 2 sprigs Curry leaves
  • 1 Star anise
  • 1 Cloves
  • 1 stick Cinnamon
  • 5 tbsp Oil
  • Salt to taste 
  • 150ml Water 
  • 250ml Coconut milk 
Photo by Margarita Lee

Method:

  1. Cut chicken into bite-sized pieces. Marinate the chicken with curry powder for half an hour. 
  2. Blend ingredients B into a smooth paste with a food processor or blender. 
  3. Heat oil in a wok, sauté cinnamon stick, star anise, cloves and curry leaves and fry over low heat. Add in blended ingredients B and stir-fry until aromatic.
  4. Add chicken, potatoes, lemon grass, kefir lime leaves and pandan leaves and stir well. Add in water and cover with lid. Simmer over low heat until chicken and potatoes are well cooked. 
  5. Add in coconut milk and season with salt to taste. Continue to simmer under low heat for 20 minutes or until the chicken and potatoes become soft and tender. 
  6. Serve with rice or roti canai. Enjoy!

 

Ipoh Echo would like to wish our readers a safe, blessed and joyous Hari Raya Aidilfitri. Maaf zahir batin. 

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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