Nyonya Curry Chicken and Roti Canai

             Another recipe from Poh's Kitchen,  truely yummy and again,  real Malaysian taste..

       The list for the ingredients may sound long, but it is actually easy to make.  Everyone loved it.

 

       Recipe: Poh's Kitchen ( very helpful video)
    Ingredient (Rempah / Spice paste)

    3 tbsp coriander seeds
    1 tsp cumin seeds
    1 teaspoon fennel seeds
    15 dried chillies, deseeded, soaked in hot water (10 minutes), drained and chopped
    270g red shallots, roughly chopped
    3 cloves garlic
    20g belachan, toasted ( chop finely, scatter thinly onto a double layer foil, wrapped and get it toasted)
    25g fresh turmeric root
    3 tablespoon coconut cream
    6 -7 sprigs of curry leaves
    4 tablespoons vegetable oil
    1 star anise
    2 whole cloves
    1 cinnamon sticks
    1 and 1/2 kg chicken thigh fillets
    300g baby chat potatoes peeled and halved
    2 bird eye chillies, de-seeded and halved lengthways
    400ml coconut milk
    1 tablespoon salt
    1 teaspoon sugar
    100ml coconut cream
    2 pandan leaves, shredded lengthways and knotted




Roti Chanai
(makes 8 to 10 roti)
500g plain flour
1 tsp salt
1 tsp sugar
1 cup water
2 tablspoons condensed milk
2 tablespoon margarine, at room temperature
1/2 egg, lightly whisked
extra margarine
extra vegetable oil

Rempah / Spice paste well grinded earlier
taking enough time to fry and bring out the fragrance now

Method ( Curry):
1.  Dry toast coriander, cumin and fennel seeds in a frypan until fragrant and beginning to smoke. Tip into a mortar and pestle or electric spice grinder and grind to a powder ( I used powder instead, and added straight into the food processor as together with the ingredients in (2) below here.)

2.  In a small food processor, together with seeds (above), gradually add in dry chillies, shallots, garlic, belachan, turmeric, with a small amounts at a  time, pulverize to achieve a fine paste.

3.  Heat oil in a heavy based saucepan or wok, to a medium heat. Toast star anise, cloves and cinnamon stick for about 20 seconds. Add spice paste and saute for about 6 to 10 minutes or until the sauce is very fragrant and the oil is separating from the rempah. Add in coconut cream, pandan leaves and curry leaves. Keep cooking until very fragrant. Paste is ready when the oil begins to separate from the mixture and rising to the surface.

4.  Add chicken pieces and stir for a minute. Add potatoes (half boiled in advance) , coconut milk, salt and sugar. Cover and simmer until chicken and potatoes are tender. Add coconut cream and bird eye chillies for further 5 minutes. Serve with roti and or steamed jasmine rice.


Method ( Roti Canai)
click here