The inclusion of potatoes in Nonya chicken curry probably goes back to colonial times, when British plantation owners insisted that their cooks served potatoes with every meal. Not understanding the concept, the Chinese or Nonya cooks they employed would simply add the potatoes directly into the curry.
Ingredients: (Serves 4-6)
- 1 whole chicken (about 1.3 kg/3 lb)
- 2 large potatoes
- 30 ml/2 tablespoons curry powder
- 475 ml/16 fl oz/2 cups coconut milk
- 30 ml/2 tablespoons vegetable oil
- 25 g/1 oz ginger puree
- 25 g/1 oz garlic puree
- 4 lime leaves
- 5 ml/1 teaspoon salt
- 5 ml/1 teaspoon sugar
- 15 ml/1 tablespoon lime juice
- 30 ml/2 tablespoons chili oil
- Plain rice, noodles or bread, to serve
Method:
Cut the chicken into serving pieces, removing any excess fat. Wash and pat dry. Peel the potatoes and cut them into chunks. Blend the curry powder with a little of the coconut milk to make a thick paste. Heat the oil in a wok or large pan and fry the potatoes until browned. Lift out and set side.
In the oil remaining in the wok, fry the ginger and garlic puree for 2 minutes, until fragrant. Add the curry paste and cook gently until the sauce splits. Add the chicken pieces and saute until browned. Add the potatoes, coconut milk, lime leaves, salt and sugar. Simmer for 30 minutes.
Add the lime juice and chili oil and simmer for another 10-15 minutes until the chicken is tender. Serve with plain rice, noodles or bread.