Auntie Ruby’s Nonya Curry Chicken

I know I am biased. Every boy grows up loving the curry his Mum made and I am no exception. Mum’s version is the best. I have memories of eating it with white bread, sucking clean every bone and wiping up every bit of the curry. Hers is a Nonya version and it is sometimes called Curry Kapitan.

These are the reasons why I like it:

  • The meat is cooked just right; firm and yet tender to the bite. If you see the meat falling off the bone, it is a clear sign that the curry is overcooked and that won’t be my mum’s.
  • There is sufficient oil in the curry which adds to its smooth mouth-feel. It is supposed to be a curry, not soup. Her curry is drier and not swimming in coconut milk. Note that spices are oil-soluble.  
  • The wonderful fragrance of spices and herbs is a clear sign that the curry was made from fresh spices and herbs.

Let’s start with some basics about what makes for a good curry.

You need a good-tasting chicken. I normally get the fresh ones from the wet market and avoid the frozen variety from the supermarts. Free-range chicken will, of course, taste better. Spices need to be fresh. Use fresh spice powder mix or toast and grind seeds. As for chilli paste, I will normally make paste from dried chilies or buy ready-made fresh paste from the market. Shallots or onions are essential to give body to this curry.

As for potatoes, get the yellow fleshed ones, please. They are tastier and have a nice, crumbly texture.

A wok or a wide-mouthed, traditional curry claypot will work well for cooking this dish, ensuring even cooking throughout and a curry that’s thickened through condensation.As you can imagine, if accompanied by a veg like cucumber and bread or rice at the dining table, this chicken curry is a complete meal.

In this recipe I will omit adding spices like cumin or coriander seeds as these take it towards the Indian direction. My mum’s lean towards the Nonya version which allow the lemon grass and turmeric to shine through.

Auntie Ruby’s Curry Chicken Recipe

Ingredients:
1.5 kg (3.3 lb) chicken 

1 kg (2.2 lbs) potato
Paste
3 lemongrass bulbs 
20 shallots (or 3 large onions)
10 cloves garlic
1 tbsp chopped turmeric (or 1 tsp turmeric powder)
10 candlenuts (buah keras)

Dry Spices
1 cinnamon stick
2 star aniseeds
30 dried chillies or equivalent chilli paste

240 ml (1 cup) cooking oil 2 tbsps salt
1 tbsp sugar
240 ml (1 cup) water
200 ml  coconut milk
1 sprig curry leaves

Preparing the paste

  1. Clean out the inside of the chicken thoroughly. Cut the chicken into small to medium pieces. Keep the skin and fats on.
  2. Blend the bulbs of the lemongrass, shallot, candlenuts, garlic, and turmeric finely.
  3. Soak the dried chillies in warm water for 15 minutes and blend finely.
  4. Peel the potatoes and cut into about 21⁄2-cm chunks.

Cooking the curry

  1. Heat up the oil in a wok or wide, deep pot, then add the paste, dry spices and chilli paste.
  2. Simmer on low flame for 20 minutes. Stir to ensure there is no bottom burning. If needed, add some water to bring down the heat and add moisture to the simmering paste. Add half the salt and sugar.
  3. Put in the chicken and stir. Add the 240 ml of water and simmer. After 10 minutes, add the potatoes and curry leaves. Stir occasionally to ensure there is no bottom burning.
  4. Then, add the coconut milk. Taste and adjust with salt and sugar according to what you like.
  5. After about 40 minutes of cooking, the chicken meat should be done.

If the chicken has lots of fat, there may be too much oil for your liking. Just remove some and keep it for use on another occasion.

    You can add salt according to taste along the way but be careful as the curry gets saltier as the water evaporates. The safe bet is a conservative amount right at the beginning and a final adjustment towards the end.  A red layer of oil should surface during the last phase. Use a shallow spoon to remove some of it.

    The end result is a tasty curry sauce, dry, nicely textured, slightly oily and certainly not watery. The meat does not fall off the bone.

    This dish can take different ethnic directions according to the spices you use (e.g. cumin and fenugreek for a more Indian taste), adding ingredients like tomatoes, ginger etc. I have a curry cookbook and it is amazing to read about the many types of curry chicken one can make.

    This dish goes well with fried bee hoon, white rice, yellow rice (nasi kunyit), naan, prata and of course, white bread. 


    The members of the one big happy curry family. Cheap and easily available at your local market. 

    Originally posted at Food Canon

    Air Fried Curry Chicken Wings 咖喱粉炸鸡翼【免油炸 Ninja Foodi Recipe】

    Crispy and tasty curry flavored fried chicken, a very simple kid-friendly recipe without the need to deep-fry the wings in oil. Fried chicken wings are easy to cook if you have a Ninja Foodi at home. The Ninja Foodi cooks the food with a delicious golden crisp finish, works like the real deep-fryer minus the oil and mess of the deep-frying process. These wings are crispy on the outside and juicy inside! If you love deep-fried food but hate the process of deep-frying, this is the machine that you’d need. 

    The Ninja Foodi multi-cooker that I’m using is a combination of a pressure cooker and air fryer in one pot, it’s super-efficient and time-saving. The heat distribution is even and it heats up real fast compared to my other air fryer. The deep pot could prevent oil/ residues splatter all over the crisping lid making it easy to maintain and clean. 
    The one in front is my Ninja Foodi OP300 after 6 months of heavy usage, the crisping lid still as good. The one simple step is to wipe it clean with a damp cloth after use. Easy? 
    The one at the back is a new unit. 😀  

    Besides pressure cook and air frying, there are other functions such as steam, slow cook, sear/ saute, bake/ roast, grill, and keep warm. I also use it for stir-frying dishes with 5 adjustable heat levels. Overall, Ninja Foodi is a good all-in-one product, just like a portable kitchen with a rice cooker, pressure cooker, air fryer, oven and stovetop functions, reasonable price, and highly versatile. 



    Where to buy Ninja Foodi at the best price?

    Ninja Foodi OP300 is available in Singapore and Malaysia for online purchases, the sale price is $499 (UP $599). The best-discounted price is using a discount code which you can use my exclusive code to buy at the lowest price 👉S$374.25 (UP: $599). This discount is valid for orders from Singapore and Malaysia via Ninja Kitchen SG Website (I’ve attached the link below👇). 

    If you’re interested, grab it with this best price before the promo ends. 😉

    Quick guide to order your Ninja Foodi:

    2. Tap “ADD TO CART”, select quantity.


    3. Tap “CHECKOUT.$499“, key in the discount code: mfa_dingoozatfood. The price after discount is $374.25. Fill in the delivery details and proceed. 

    Ingredients:
    中文食谱:请在网页的右边点击Translate,然后选择中文翻译
    12 Chicken Mid Wings
    1 Egg Yolk
    1-2 tbsp Corn Flour
    Marinade:
    2 tsp Curry Powder
    1 tbsp Corn Flour
    1 tsp Salt
    1/4 tsp White Pepper
    2 tsp Light Soy Sauce
    1 tsp Sesame Oil
    1/2 tsp Onion Powder

    If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!
    Method:
    1. Mix all marinade ingredients in a bowl. Add in chicken wings, mix well. Cover and let marinate overnight in the refrigerator.
    2. Stir in egg yolk and mix in some corn flour to the chicken wings to form a thin layer of coating. Preheat Ninja Foodi Air-Crisp mode 200’C for 3mins. 

    If you do not have an air-fryer, you can deep fry the chicken wings. If you’re keen to buy an air-fryer, I’d highly recommend this air-fryer with multi-functions. You can use this best buy promo code: mfa_dingoozatfood  to buy Ninja Foodi at the lowest price 👉S$374.25 (UP: $599). This promo code discount is valid for orders from Singapore and Malaysia via Ninja Kitchen SG Website (I’ve attached the link below👇). 
    If you’d like to find out more about Ninja Foodi functions and how it works, watch the video below:



    3. Place the chicken wings on the Cook & Crisp Basket, Air-Crisp for 10-12 mins or until crisp and golden. 

    Note: Spray some oil on the Cook & Crisp basket before air-frying. If you’re cooking more chicken wings at a time, flip the wings once half-way cooking. 

    若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。If you like my recipe, click hereLIKE & follow Miki’s Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don’t forget to change the setting to ‘SEE FIRST’ if you wish to see my post on your Facebook news feed. 


    << Click HERE >> to view more Ninja Foodi recipes and cooking videos, includes easy one-pot-meal, chicken curry, roast chicken, roast pork ribs, crispy chicken, porridge, fish recipes, bread, kid-friendly snacks, and many more…


    Originally posted at Dingooz at Food

    Easy Beef Rendang【Pressure Cooker Recipe】 牛肉仁当



    Rendang Sapi Padang or beef rendang is originally from Indonesia, a well-known Padang dish that’s made by stewing meat in coconut milk and spices for hours until the meat becomes tender and dark, liquids evaporated and caramelized. The authentic rendang recipe required a long list of spices and at least 3-4 hours of cooking time. For a busy SAHM and working parents in Singapore, I think most of us would be interested in the short-cut method than spending half a day in the kitchen to cook a pot of rendang. 



    This is a super simple beef rendang recipe using instant Padang rendang paste, merely 45 minutes cooking time that tastes like it’s been slow-cooked for 3-4 hours, with perfectly tender and succulent beef infused in rich aromatic thick rendang gravy. I’m using Ninja Foodi multi-cooker that comes with a 6L deep pot, with the reversible rack, I’m able to create an extra tier to cook the rice together with rendang. I started with 30 mins pressure cook beef, then add the rice and continue cooking for 15 minutes. And I have my rendang and rice ready at the same time without the need of cooking rice in a separate rice cooker. 

    Add the reversible rack to create extra tier,
    cook rice and rendang at the same time.
    Rice and water ratio is 2:3 

    The rice is perfectly cooked and ready to serve!
    The Ninja Foodi that I’m using is a combination of a pressure cooker and air fryer in one appliance, it’s super-efficient and time-saving. Besides pressure cook and air frying, there are other functions such as steam, slow cook, sear/ saute, bake/ roast, grill, and keep warm. Ever since I got this cooker, I’ve been using it in most of my cooking and baking, it really helps to prepare meals quickly without hassle which I would highly recommend to everyone who loves easy and hassle-free cooking with lesser pots and pans to wash.



    Where to buy Ninja Foodi at the best price?

    Ninja Foodi OP300 is available in Singapore and Malaysia for online purchases, the sale price is $499 (UP $599). The best-discounted price is using a discount code to buy at the lowest price 👉$374.25 (UP: $599)🌟 Discount Codemfa_dingoozatfood🌟 This discount is valid for orders from Singapore and Malaysia via Ninja Kitchen SG Website (I’ve attached the link below👇). 

    If you’re interested, grab it with this best price before the promo ends. 😉

    A quick guide to order your Ninja Foodi:

    2. Tap “ADD TO CART”, select quantity.


    3. Tap “CHECKOUT.$499“, key in the discount code: mfa_dingoozatfood. The price after discount is $374.25. Fill in the delivery details and proceed.


    Home-cooked Beef Rendang Rice along with a cute bear air-fried egg and prawn rolls, cooked everything in Ninja Foodi.
    Beef Rendang & Rice – Pressure Cook mode
    Egg & prawn rolls – Air Crisp mode

    Ingredients:
    中文食谱:请在网页的右边点击Translate,然后选择中文翻译
    (serves 2 or 2 adults1 child, if you’re a small eater like us!)

    300g Beef, I use NZ Grass Fed Beef Shin/ Shank Cubes 

    1 tbsp Potato Starch
    75g Rendang Paste (homemade/ store-bought)

    100g Coconut Milk

    1 Lemongrass, pounded

    1 tbsp Toasted Desiccated Coconut

    About 100g Water, or add to 2 cup level

    Some oil for cooking


    If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



    Method:

    1. Marinate beef with potato starch and 25g of Rendang Paste for 1 hour or overnight. 


    2. Set Ninja Foodi Saute/Sear mode MD/HI, heat some oil and saute lemongrass and gently stir-fry the marinated beef to lock the moisture. 

    3. Add in the rest of the ingredients, mix well.



    4. Close the pressure lid, seal the valve. Set Pressure Cook (HI) 30 minutes. When the cooking is done, quick-release pressure. If you’re cooking rice, place reversible rack and rice in the pot as shown in the pictures above. Continue with 15 minutes of pressure cook on high.  


    5. When the cooking is done, natural pressure release 15 minutes. Remove the rice and rack from the pot. Set Saute/Sear mode to thicken the rendang gravy. 
    Note: If you’re not cooking with rice, you can serve the rendang after the first 30mins, natural pressure release 15mins, the meat is quite tender. If you like it almost-melt-in-mouth, set 45 minutes Pressure Cook (HI), 15 minutes natural pressure release. If you’re keen to try out Ninja Foodi, you can use this promo code: mfa_dingoozatfood  to redeem the best discount with more than 37% off the usual price. This promo code is valid for orders from Singapore and Malaysia via Ninja Kitchen SG Website (I’ve attached the link below👇). 

    https://ninjakitchen.sg/collections/products/products/ninja-foodi-multi-cooker-op300?sca_ref=416485.ba2pnGMHdE

    若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。If you like my recipe, click hereLIKE & follow Miki’s Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don’t forget to change the setting to ‘SEE FIRST’ if you wish to see my post on your Facebook news feed. 

    Miki’s Food Archives Followers Best Buy Price $374.25


    << Click HERE >> to view more Ninja Foodi recipes and cooking videos, includes easy one-pot-meal, chicken curry, roast chicken, roast pork ribs, crispy chicken, porridge, fish recipes, bread, kid-friendly snacks and many more…



    Originally posted at Dingooz at Food