Nonya chicken curry

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olive magazine

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Recipe by olive magazine

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1. Whizz the shallots, garlic and ginger with 1-2 tbsp water in a small food processor to make a paste. n Heat 4 tbsp oil in a shallow, wide saucepan or wok over medium heat and add the shallot paste. Fry for 2 mins without letting it colour, stirring regularly. Add the curry powder and stir for 3-4 mins until the oil is released.
2. Stir in the coconut milk and bring to a simmer. If you are using chicken thighs, add now (chicken breast needs less cooking so add 10 minutes before the end). Throw in the lemongrass, kaffir lime leaves (or zest), tamarind water and potatoes with a pinch of salt. Bring to the boil then gently simmer for 20-25 mins uncovered, stirring occasionally. Add tomatoes for last 5 mins. Check the potatoes are tender before turning off heat.
3. Serve the curry in individual bowls sprinkled with fresh coriander leaves and thin strips of red chilli, alongside some rice. If you make this ahead, add some water to loosen the sauce before reheating.

Make tamarind water

Dissolve 4 tsp tamarind purée in 8 tbsp warm water. Or mash 1 tbsp pulp from a block of tamarind, in 8 tbsp warm water, leave for 10 mins then rub the pulp through a sieve and reserve the liquid.

Per serving

386 kcalories, protein 32g, carbohydrate 18g, fat 21 g, saturated fat 11.1g, fibre 4.2g, salt 0.54 g

Latest comments and suggestions

• Neil

  08 February 2008

  Neil commented on this recipe

  I haven't tried this recipe yet, but i think there is a very unfortunate misprint in the list of ingredients. I think the final entry - '16 red chillies, finely sliced' - should read '1 red chilli etc'. Certainly that's what was printed in the magazine.

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• Andrea

  13 May 2008

  Andrea commented on this recipe

  Hi Neil, thanks for pointing out the typo - we've amended it now!

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Ingredients

• 6 shallots , roughly chopped
• 4 garlic cloves or root ginger a thumb-sized piece, roughly chopped
• sunflower or groundnut oil
• 5 tbsp nonya curry powder (see 'Try')
• 400ml tin coconut milk , shaken well
• 700g chicken breasts or thighs, cut into strips
• 2 sticks lemon grass , peel off outer layer and bash lightly
• 6-8 kaffir lime leaves or grated zest of 1 lime
• tamarind water (see 'Try' below)
• 8 new potatoes , peeled and cut in half
• 16 cherry tomatoes
• handful coriander leaves, to serve
• 1 red chilli , finely sliced

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Serves 6

Preperation and cooking times

Ingredients

• 6 shallots , roughly chopped
• 4 garlic cloves or root ginger a thumb-sized piece, roughly chopped
• sunflower or groundnut oil
• 5 tbsp nonya curry powder (see 'Try')
• 400ml tin coconut milk , shaken well
• 700g chicken breasts or thighs, cut into strips
• 2 sticks lemon grass , peel off outer layer and bash lightly
• 6-8 kaffir lime leaves or grated zest of 1 lime
• tamarind water (see 'Try' below)
• 8 new potatoes , peeled and cut in half
• 16 cherry tomatoes
• handful coriander leaves, to serve
• 1 red chilli , finely sliced

Per serving

386 kcalories, protein 32g, carbohydrate 18g, fat 21 g, saturated fat 11.1g, fibre 4.2g, salt 0.54 g

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