Nonya Chicken Curry with Fragrant Lime Leaves

Name: Nonya Chicken Curry with Fragrant Lime Leaves (Ayam Limau Purut)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Malaysia
Ingredients: 4 tablespoons oil; 1 chicken (about 1 kg/2 lbs), cut into serving pieces; 1 slice asam gelugur (optional); 1 cup (250 ml) thick coconut milk or ½ cup (125 ml) coconut cream mixed with ½ cup (125 ml) water; 1 cup (250 ml) thick coconut milk or ½ cup (125 ml) coconut cream mixed with ½ cup (125 ml) water; 1 cup (250 ml) thick coconut milk or ½ cup (125 ml) coconut cream mixed with ½ cup (125 ml) water; 4 kaffir lime leaves; 1½ teaspoons salt; 1-2 tablespoons fresh lime juice; 3 cm (1¼ in) galangal root, sliced; 1 stalk lemongrass, thick bottom third only, outer layers removed, inner part sliced; 8-10 red chillies, sliced; 2 medium onions, quartered; 3 cloves garlic, peeled and halved; 1 teaspoon turmeric powder

Ayam Limau Purut

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

The charm of this Nonya curry comes from its aromatic fresh herbs and seasonings.

Ingredients

4 tablespoons oil
1 chicken (about 1 kg/2

Asia
Malaysia
Main course
Gluten-free

Method

Grind the Spice Paste ingredients in a mortar or blender, adding a little oil if necessary to keep the blades turning.
Heat the oil in a wok and stir-fry the Spice Paste over medium heat for 7 minutes, until fragrant. Add the chicken, asam gelugur and water, and simmer for 10 minutes until the chicken is half cooked.
Add the coconut milk and lime