boufa06
Executive Chef
For many of you who are not familiar with Peranakan (also known as Nonya locally), it is an amalgamation of cuisine from the Straits Chinese Settlements that include Singapore, Malacca and Penang. Most of the traditional dishes are spicy and have coconut milk in them and are labour-intensive to prepare.
Due to the many types of spices and the different Asian ingredients used in the dishes, it is rather difficult for someone who lives abroad to try his/her hand at them. With this in mind, I have chosen Curry Chicken as I think the ingredients are easy to find.
NONYA CURRY CHICKEN
Ingredients:
1-1/2 kg (3 lb) chicken
3 potatoes, quartered
2 tsp salt
1 cup thick coconut milk/cream
2 cups water
3 tbsps curry powder for meat
Vegetable oil for frying
Curry Paste:
1 large onion
2 cloves garlic
1 tbsp chopped ginger
Method:
Clean and cut the chicken into pieces. Marinate with salt and 1 tbsp of curry powder. Set aside. Grind all the Curry Paste ingredients to a fine paste.
Heat oil in a wok till hot and deep-fry the potatoes. Remove and drain. Fry paste till oil bubbles through and mixture turns light brown. Add in the balance of the curry powder and stir-fry for awhile. Add in seasoned chicken pieces and stir well with the paste mixture. Add potatoes and water, bring it to a boil and simmer for about half an hour or till chicken is tender and potatoes are soft. Pour in the coconut milk, then bring it to a boil. Remove from heat.
Serve hot with bread or plain rice.
Due to the many types of spices and the different Asian ingredients used in the dishes, it is rather difficult for someone who lives abroad to try his/her hand at them. With this in mind, I have chosen Curry Chicken as I think the ingredients are easy to find.
NONYA CURRY CHICKEN
Ingredients:
1-1/2 kg (3 lb) chicken
3 potatoes, quartered
2 tsp salt
1 cup thick coconut milk/cream
2 cups water
3 tbsps curry powder for meat
Vegetable oil for frying
Curry Paste:
1 large onion
2 cloves garlic
1 tbsp chopped ginger
Method:
Clean and cut the chicken into pieces. Marinate with salt and 1 tbsp of curry powder. Set aside. Grind all the Curry Paste ingredients to a fine paste.
Heat oil in a wok till hot and deep-fry the potatoes. Remove and drain. Fry paste till oil bubbles through and mixture turns light brown. Add in the balance of the curry powder and stir-fry for awhile. Add in seasoned chicken pieces and stir well with the paste mixture. Add potatoes and water, bring it to a boil and simmer for about half an hour or till chicken is tender and potatoes are soft. Pour in the coconut milk, then bring it to a boil. Remove from heat.
Serve hot with bread or plain rice.