Nyonya Chicken Curry

Nyonya cooking is not only about the blending of pungent roots but also the long marinating of meats and seafood before it is cooked.

Fresh herbs such as lemongrass, galangal, torch ginger and turmeric root are pounded, more often than not, by hand using a granite mortar & pestle. Chilies, shallots, candlenuts and belacan are a must in most Nyonya dishes.

Aromatic leaves such as kaffir lime leaves, pandan leaves, fresh bay leaves and turmeric leaves...

Ingredients A
1 chicken (2kg, choped in pieces)   |  6 blades pandan leaves (knotted)  |
6 kaffir lime leaves  |

Ingredients B (Grind into paste)
150g shallots  |  6 stalks lemon grass  | 1 ginger flower
50g old ginger  |  20g garlic cloves  |  40g fresh galangal  | 
3 table spoons Chilih paste  |

Ingredients C
500ml coconut milk  |

Marinate
1 tablespoon curry powder  |  half teaspoon salt  |
1 teaspoon soy sauce  | 

Seasoning
1 tablespoon salt  |  3 tablespoon Gula Melaka  |

Method
Marinate chicken for 1 hour.

Heat up 5 tablespoon oil and and fry Ingredient B for 10 minutes untill fragrant.
Add in chicken stir well, Add in the remaining ingredients A and seasoning,
simmer for 15 minutes then add in coconut milk simmer another 20 minutes.

Serve with steamed rice or Nasi Lemak.