Nonya Chicken Curry 🌶

If there is a curry that knocks your socks off, this is it!  Not so much in terms of heat but in its richness, complexity of flavours and vibrant colour.  Nonya cuisine is a fascinating fusion of Chinese, Malay and Indonesian ways of cooking within Southeast Asian communities dating back to the 15th century.  The key component in this chicken curry is the 'Rempah' or wet spice paste, which you make by processing in a blender purple shallots, garlic, big dried red chillies, fresh turmeric, the very pungent 'belacan' (Malaysian shrimp paste), various dried spices and vegetable oil.  Stay away from ready made curry paste for this one please, it's just not the same as homemade.  I use a whole chicken cut into medium size portions, but bone-in chicken thighs or drumsticks also work.  A large bunch of fresh curry leaves slowly infuse the curry with their exotic aroma as the chicken simmers in fragrant coconut milk.  For curry lovers, It's worth the effort sourcing the special ingredients (see photos below) and spending time in the kitchen putting this very tasty dish together.  Serve with steamed rice.

Serves 6

INGREDIENTS

• 1.5kg / 2lb 5oz whole chicken, cut into medium size portions*
• 500g / 1lb 2oz baby potatoes, halved and parboiled
• 10 sprigs of fresh curry leaves
• 1 star anise
• 2 whole cloves
• 1 cinnamon stick
• 500ml / 16.9 fl oz coconut milk
• 2 teaspoons sea salt
• 2 teaspoons sugar

For the Rempah (wet spice paste):

• 270g / 9½oz purple shallots, peeled and sliced
• 15 large dried red chillies**
• 25g / 1oz fresh turmeric, peeled and sliced
• 3 cloves garlic, peeled and sliced
• 20g / ¾oz belacan (Malaysian shrimp paste), sliced
• 3 tablespoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground fennel seeds
• ⅓ cup vegetable oil

*Bone-in chicken thighs or drumsticks can also be used instead of a whole chicken.  Dark meat lends itself to slow cooking.  Bones add flavour to the curry.

**Big (finger sized) dried red chillies are not as hot as the smaller ones so don't be afraid to use lots of them.  Do not substitute them with fresh chillies as they don't impart the smokiness of flavour and depth of colour required for this dish.

METHOD

1. Deseed the red chillies by snipping them into quarter segments with scissors over a colander with largish holes and then shake the seeds out.  Soak the chillies in 1 cup of boiling water for about 15 minutes until softened.  Drain and set aside.
2. To make the Rempah, process shallots, red chillies, turmeric, garlic, belacan, coriander, cumin, fennel and oil in a blender until a fine paste is formed.
3. Place the Rempah in a large heavy based saucepan over medium heat.  Add 2-3 tablespoons of coconut cream skimmed from the top of the coconut milk.  (No extra oil is required.)  Toss in curry leaves, star anise, cloves and cinnamon stick.  Sauté for about 10 minutes.  Reduce heat if the paste is starting to burn.  You will know the paste is ready when it darkens in colour and the oil begins to separate from the mixture.
4. Add the chicken pieces.  Sauté for 2 minutes over medium heat to coat them with the paste. 
5. Add potatoes, coconut milk, salt and sugar.  Stir to combine.
6. Cover and simmer over low heat, stirring occasionally, for about 45 minutes or until the chicken and potatoes are tender.

Source (With Adaptations): Poh Ling Yeow