Name: Nonya chicken curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 large onion, thinly sliced; 1 lemongrass stalk, white only, roughly chopped; 2 clove garlic, roughly chopped; 2 birdseye chilli, roughly chopped; 2 teaspoon hot curry powder; 1 teaspoon 5 spice powder; 1 tablespoon fish paste; 2 cup water; 2 tablespoon vegetable oil; 750 gram chicken thigh fillets, trimmed, cubed; 2 large white potatoes, unpeeled, washed, cut into chunks; 15 fresh curry leaves; 270 millilitre can coconut cream; 2 teaspoon caster sugar; roti flatbreads, to serve

Nonya chicken curry

Skip to Recipe

Serves 4

Prep

10M

Cook

45M

Total

55M

Ingredients

1 large onion, thinly sliced

1 lemongrass stalk, white only, roughly chopped

2 clove garlic, roughly chopped

2 birdseye chilli, roughly chopped

2 teaspoon hot curry powder

1 teaspoon 5 spice powder

1 tablespoon fish paste

2 cup water

2 tablespoon vegetable oil

750 gram chicken thigh fillets, trimmed, cubed

2 large white potatoes, unpeeled, washed, cut into chunks

15 fresh curry leaves

270 millilitre can coconut cream

2 teaspoon caster sugar

roti flatbreads, to serve

Method

1.In a food processor, combine onion, lemongrass, garlic, chilli, curry powder, 5 spice, fish paste and 2 tablespoons of the water. Pulse to form a smooth paste.

2.Heat oil in a large, heavy-based saucepan on high. Cook Paste 4-5 minutes, stirring until fragrant. Add chicken and brown 3-4 minutes. Stir in potato, curry leaves and remaining water. Bring to boil. Reduce heat to low. Simmer, covered, 20-25 minutes, until potatoes are tender.

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

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