Mum's Flavoured Rice (Yao Mei Fan or Kiam Peng)

Kari Ayam Nyonya (Nyonya Inspired Curry Chicken) 

 

Such an appetising dish! The origins of Nyonya can be understood with this link: 
http://en.wikipedia.org/wiki/Peranakan 

Another winter dish that will surely warm your tummies! This curry is based on Malaysian chicken curry with an added Nyonya twist.  It resembles similarly to Ayam Kapitan (Chicken Kapitan) J 

Ingredients

• 1.5 kg of chicken, cut into chunks, or a mix of chicken drumsticks and wings 
• 400 ml of coconut milk 
• 3 cups or less tamarind water (from tamarind pulp soaked in warm water, strained), add more as you cook the curry, depending to your liking 
• 5 tablespoon of vegetable oil 
• 3 tablespoon Malaysian curry powder 
• 1 or 2 cinnamon sticks 
• 1 stalk of lemongrass, cut in half (pounded on the white part of the stalk) 
• 2 star anise
• 4 lime leaves
• Half a handful of curry leaves

For frying:

• 1 or 2 cinnamon sticks
• 2 - 3 star anise
• 3 - 4 cardamon pods (optional)

Spice blend ingredients

• 2 tbsp coriander seeds 
• 1 tablespoon fennel seeds
• 10 pieces of dried chillies, seeded and soaked in warm water and squeezed or 6 small fresh chillies (chopped)
• 2 lemongrass - white part of the stalks only (finely chopped)
• 5 cloves of garlic 
• 10 shallots, diced or 5 small brown onions
• 2 pieces of ginger, chopped  
• 1 piece of galangal and turmeric each (about 5 cm each), chopped
• Few lime leaves
• A teaspoon of belacan (shrimp paste)
• Sea salt and cracked pepper to taste

For garnish:

Coriander, finely chopped (optional)

Method

    1.  Blend the spice ingredients with a dash of vegetable oil. If the blend is a little thick, add a little water to create a smooth paste.

    2.  Heat up a wok or casserole pot with some vegetable oil. Fry the cinnamon sticks,star anise and cardamon pods. Add the blended spice paste and the curry leaves until fragrant, and adding more oil and a little water to prevent the blend from burning.

    3.  Add the curry powder, keep stirring well and add a little water if needed and ensure a thick consistency. Add the chicken pieces and stir coat the spice mix, evenly on the meat.

    4.  Pour in the tamarind water, add the cinnamon sticks, lemongrass stalk, star anise and limes leaves. Simmer the chicken, uncovered until tender. Add the coconut milk (this is optional, or add only a small amount). You may toast some dessicated coconut and use it as a topping before serving.

    5.  Add some salt and pepper to taste just before serving. Serve with jasmine rice or saffron rice (You can check out the saffron rice recipe under the yummy Osso Bucco dish recipe, posted on April 17). Garnish with coriander leaves. Selamat Makan!