As promised, here is a delicious recipe to cook up this Fathers Day weekend which ticks a lot of boxes! Thank you for all your requests for recipes and we had quite a few wanting a curry so here it is from healthy everyday and feel free to share it with your tribe! Dad might like a book for fathers day and I would recommend Nora Gedguadas Primal Body, Primal Mind or Denise Mingers Death by Food Pyramid or any number of books on this topic. as information is one of the greatest gifts you can share with someone you love! Nonya chicken curry Nonya cuisine is a blend of Chinese, Malay and other influences which combined create the most sublime dishes. The term nonya or peranakans comes from the early Chinese immigrants who settled in Malay, Indonesia and Singapore and intermarried with the local Malays. The flavour characteristics of their dishes are often highlighted by the use of coconut, galangal (similar to ginger), belachan (shrimp paste), tamarind, lemongrass and kaffir or laksa leaf to name just a few. When I visit Malaysia I am always astounded by how good their chicken curries are because of the spices that are so artfully woven into the dish that create such a magnificent depth of flavour. I hope you enjoy this recipe as its a wonderful classic thats so simple to make when you have a large family or a number of guests over for dinner. Nonya Chicken Curry • 3 tablespoons coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon fennel seeds • 15 dried chillies, deseeded, soaked in hot water, drained and chopped • 270 g red shallots, roughly chopped • 100 g water spinach • 3 cloves garlic • 20 g belachan, toasted (shrimp paste) • 25 g fresh turmeric root (or 1 tablespoon dried turmeric) • 6 - 7 sprigs of curry leaves • 4 tablespoons coconut oil • 1 star anise • 2 whole cloves • 1 cinnamon stick • 600 grams chicken thigh fillets (from pasture raised chooks) • 300 g sweet potatoes peeled and diced • 2 birds eye chillies, de-seeded and halved lengthways • 400 ml coconut milk • 200 grams okra - cut in half lengthways • 1 tablespoon salt • 100 ml coconut cream 2 pandan leaves, shredded lengthways and knotted (optional) • • To begin making the curry, dry toast the coriander, cumin and fennel seeds in a sauté pan until fragrant and beginning to smoke. Tip into mortar and pestle or electric spice grinder and grind to a powder. Set aside. • • To make the spice paste or rempah you may do it the old fashioned and very effective way or blitz the ingredients in a mini food processor. If you are using the mortar and pestle, start by pounding a small amount of the prepared, dried chillies and adding small handfuls at a time, all the while pounding thoroughly to a fine paste. Continue to add and pound the shallots, garlic, belachan and turmeric in the same manner until all are a homogenous, fine paste. If using a mini food processor still exercise the same patience and pulverize only small amounts of the ingredients at a time, to achieve a fine paste. • Heat coconut oil in a heavy based saucepan or wok, to a medium heat. Toast star anise, cloves and cinnamon stick for about 20 seconds. Add spice paste and sauté for about six to ten minutes, or until the sauce is very fragrant and the oil is separating from the rempah. Add pandan leaves and curry leaves and keep cooking until very fragrant. You will know when the paste is ready when the oil begins to separate from the mixture and rising to the surface. • • Add chicken pieces and stir for one minute. Add sweet potatoes (or pumpkin), okra (or broccoli), coconut milk, salt. Cover and simmer until chicken and potatoes are tender. Add coconut cream and birds eye chillies and water spinach and simmer for a further five minutes. serves 4 ps - you could add in some chicken livers for the last 5 minutes of cooking too to make it even tastier and more nutritious!
Posted on: Thu, 04 Sep 2014 22:20:16 +0000
Trending Topics
Recently Viewed Topics
© 2015