Nyonya Chicken Curry

Ground Ingredients
10 shallots
1 clove garlic
2 candlenuts

4-5 tablespoons vegetable oil
2 stalks lemongrass, bruised (optional)
2 star anise
50g nyonnya curry powder (refer to recipe above), mixed with ½ cup water

750-800g meaty chicken pieces with bones
2 sprigs curry leaves
500ml water
2 potatoes, peeled and cut into wedges
125ml thick coconut milk (from ½ coconut)
salt to taste

Method
1. Pound or grind the shallots, garlic and candlenuts to a smooth paste.

2. Heat the oil in a wok or roomy saucepan, add the lemongrass and star anise and fry over low heat for 5 seconds. Add the shallot paste and fry, stirring continously, until fragrant and oil starts to separate.

3. Mix the curry powder with enough water to form a thick paste - about 125ml - add this to the wok. Stir fry for 5-10 minutes or until curry paste is fragrant.

4. Add the chicken, curry leaves and water; simmer for 10 minutes. Add potatoes and simmer until potatoes are tender. Add coconut milk, season to taste with salt and bring curry back to a boil before turning off the heat.

5. Serve with steamed white rice, nasi kunyit, any type of bread or even noodles.

Note : The taste improves if kept overnight (refrigerated); heat before serving.