Nonya Chicken Curry

Name: Nonya Chicken Curry
Cuisine: Malaysia
Ingredients: 4 tbsp groundnut (peanut) oil; 3½ lb / 1.35 kg free-range chicken; 4 tbsp groundnut (peanut) oil; 4 tbsp groundnut (peanut) oil; 2 lime leaves (optional) or 1 bay leaf; 4 lemon grass stalks; 10 blanched almonds; 2 lime leaves (optional) or 1 bay leaf; red chillies, deseeded, to taste; 1 in / 2.5 cm fresh turmeric root, peeled and chopped; 3 onions, peeled and chopped; ½ tsp salt; 1½ pt / 850 ml coconut milk; juice of 1 lime; 4–6 tbsp good quality curry powder or paste; 4–6 tbsp good quality curry powder or paste

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

3½ lb / 1.35 kg free-range chicken
4 tbsp groundnut

Asia
Malaysia
Singapore
Main course
Gluten-free
South East Asia

Method

Joint the chicken quite small, using poultry shears to cut thighs into two and breasts into several pieces. In a heavy frying pan, heat the oil, and fry one of the chopped onions with the salt until lightly browned. Grind together the red chillies, turmeric root, almonds, lime leaves or bay leaf, lemon grass and curry powder or paste, and add this paste to the pan. Fry for 5–8 minutes until fra