Nyonya Chicken Curry
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Ingredients
- 900 g chicken thighs, bone-in
- 400 ml tinned coconut milk
- 5 shallots
- 3 garlic cloves
- 15 g fresh galangal or ginger, grated
- 2 tbsp curry powder
- 1 tbsp tamarind paste
- 1 lemongrass stalk, bruised
- 3 kaffir lime leaves
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 712 kcal
- Protein
- 40.8 g
- Carbohydrate
- 13.3 g
- of which sugars
- 6.4 g
- Fat
- 54.4 g
- of which saturates
- 25 g
- Fibre
- 3.7 g
- Salt
- 0.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the shallots, garlic and galangal to a paste.
- 2
Heat the vegetable oil in a large pan and fry the paste with the curry powder for 5-6 minutes until fragrant.
- 3
Add the chicken thighs, lemongrass and kaffir lime leaves and turn to coat, frying for 3-4 minutes.
- 4
Pour in the coconut milk and 150ml water, bring to a simmer, cover and cook for 30 minutes.
- 5
Stir in the tamarind paste and simmer uncovered for a final 8-10 minutes until the sauce has thickened and the chicken has no pink left at the bone.
- 6
Serve with steamed rice.
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