Nonya chicken curry
Make the most of your store cupboard, this recipe uses many staple Thai ingredients
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 minutes
- 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.
- 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.
- 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.
Nonya curry powder
Nonya curry powder is in oriental supermarkets or make your own: Roasting 4 tbsp coriander seeds with 2 tbsp cumin seeds, 1/2 star anise, 2 tsp crushed dried red chillies, 1 tsp black peppercorns, a 2cm piece of cinnamon stick & 1 clove. Cool before finely blending in a coffee/spice grinder. Mix in 1 tbsp ground turmeric. Store in airtight container. Makes about 10 tbsp.
Per serving
386 kcalories, protein 32g, carbohydrate 18g, fat 21 g, saturated fat 11.1g, fibre 4.2g, salt 0.54 g
Recipe from olive magazine, October 2006.
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http://www.bbcgoodfood.com/recipes/4217/
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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 lemongrass , 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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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 minutes
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 lemongrass , 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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