Nonya Chicken Curry

Name: Nonya Chicken Curry
Ingredients: 1 large onion, thinly sliced; 1 None lemongrass stalk, white part only, coarsely chopped; 2 cloves garlic, coarsely chopped; 2 None birdseye chili pepper, coarsely chopped; 2 tsp hot curry powder; 1 tsp 5 spice powder; 1 tbsp fish paste; 2 tbsp vegetable oil; 1 2/3 lbs boneless skinless chicken thighs, trimmed and cubed; 2 large large white potatoes, unpeeled, washed, cut into chunks; 15 None fresh curry leaves; 1 can (9 oz) coconut cream; 2 tsp sugar; None None Roti flatbreads, to serve

14 ingredients

3 steps

Ingredients

1 large onion, thinly sliced
1 None lemongrass stalk, white part only, coarsely chopped
2 cloves garlic, coarsely chopped
2 None birdseye chili pepper, coarsely chopped
2 tsp hot curry powder
1 tsp 5 spice powder
1 tbsp fish paste
2 tbsp vegetable oil
1 2/3 lbs boneless skinless chicken thighs, trimmed and cubed
2 large large white potatoes, unpeeled, washed, cut into chunks
15 None fresh curry leaves
1 can (9 oz) coconut cream
2 tsp sugar
None None Roti flatbreads, to serve

Directions

1

Combine onion, lemongrass, garlic, chili pepper, curry powder, 5 spice, fish paste and 2 tbsp water in a food processor. Pulse to form a smooth paste.
2

Heat oil in a large, heavy-bottomed saucepan on high heat. Cook paste 4-5 mins, stirring until fragrant. Add chicken and brown 3-4 mins. Stir in potato, curry leaves and 1 3/4 cups water. Bring to a boil. Reduce heat to low. Simmer, covered, 20-25 mins, until potatoes are tender.
3

Stir in coconut cream and sugar. Simmer for a further 10 mins. Serve with roti flatbreads.