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Nyonya chicken curry with herb and dried shrimp rice recipe
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Indulge in Poh's beloved Nyonya chicken curry with aromatic herb rice - a curry enthusiast's delight!
Ingredients:
  • 1kg 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
  • 2-13.50 gm sugar OR to taste
  • 1-4.80 gm salt OR to taste
  • Fresh coriander for garnish
  • 15 dried chillies
  • 2 medium brown onions
  • 20g shrimp paste
  • 25g fresh turmeric
  • 120.00 ml ground coriander
  • 10.00 gm ground cumin
  • 2 tsp ground fennel
  • 9.20 gm vegetable oil
  • 400.00 gm rice
  • 750.00 gm water
  • 125.00 ml dried shrimp
  • 48.75 gm shredded coconut toasted
  • 1 packed cup of finely chopped mint, Thai basil, coriander
  • 6-8 makrut lime leaves
  • 5.00 gm caster sugar
  • Salt to taste
Instructions:
  • Blend all the rempah ingredients until smooth in a blender.
  • In a large heavy-based saucepan over medium heat, stir together the rempah, oil, cinnamon, star anise, cloves, and curry leaves until fragrant and deep brown. Add chicken, coconut milk, and water. Bring to a boil, then simmer until chicken is cooked through. Season with salt and sugar to taste.
  • Combine the rice and oil in a non-stick saucepan, stirring well. Add water, bring to a boil, then cover and simmer gently for 10 minutes until no liquid is visible, but small pits form on the surface. Let it sit covered for an additional 15 minutes. Fluff the rice with a spatula after cooking and let it cool slightly before serving.
  • In a food processor, finely chop the soaked dried shrimp. Toast them with a dash of vegetable oil in a non-stick fry pan over medium heat until fragrant and golden brown. Combine with rice, toasted shredded coconut, fresh mixed herbs, and makrut lime leaves. Fold everything together and sprinkle with sugar and salt to taste.
  • Sprinkle curry generously with fresh coriander before serving alongside hot rice.

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