Nyonya Chicken Curry With Herb And Dried Shrimp Rice Recipe

Try one of Pohs favourite recipes her Nyonya chicken curry, served with a bowl of fragrant herb rice will impress any curry lover!

The ingredient of Nyonya Chicken Curry With Herb And Dried Shrimp Rice Recipe

• 1kg lilydale free range chicken bulk thigh fillets halved
• 125ml vegetable oil
• 1 large stick of cinnamon
• 3 star anise
• 4 cloves
• 12 15 sprigs curry leaves
• 1kg baby chat potatoes peeled halved par boiled in salted water
• 400ml coconut milk
• 200 250ml water
• 2 3 tsp sugar or to taste
• 1 2 tsp salt or to taste
• fresh coriander for garnish
• 15 dried chillies
• 2 medium brown onions
• 3 cloves garlic peeled
• 20g shrimp paste
• 25g fresh turmeric
• 3 tbsp ground coriander
• 3 tbsp ground coriander
• 1 tbsp ground cumin
• 2 tsp ground fennel
• 2 tsp vegetable oil
• 2 cups rice
• 3 cups water
• 1 2 cup dried shrimp
• 3 4 cup shredded coconut toasted
• 1 packed cup of finely chopped mint thai basil coriander
• 6 8 kaffir lime leaves
• 1 tsp caster sugar
• salt to taste

The Instruction of nyonya chicken curry with herb and dried shrimp rice recipe

• to make the rempah blittz all the rempah ingredients in a blender until smooth
• to make the curry combine the rempah oil cinnamon star anise cloves and curry leaves in a large heavy based saucepan over medium heat stir continuously and cook until very fragrant and a deep brown add the chicken coconut milk and water bring to the boil then reduce the heat and simmer the chicken until cooked through add the salt and sugar to taste
• to make the rice stir the rice and oil together in a heavy based medium non stick saucepan stir in the water and bring to the boil cover and reduce heat to the most minimal simmer for 10 minutes or until no liquid can be seen but finger sized pits are dotted across the surface of the rice keep covered for another 15 minutes when rice is cooked through loosen the grains with spatula and allow to cool a little
• finely chop the soaked dried shrimp in a food processor then toast with a dash of vegetable oil in a non stick fry pan over medium heat until pungent and golden brown add to the rice with the toasted shredded coconut fresh mixed herbs kaffir lime leaves and fold until everything is combined add the sugar then salt to taste
• garnish curry with extra coriander serve hot with the rice

Nutritions of Nyonya Chicken Curry With Herb And Dried Shrimp Rice Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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