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

1.5 kg (3.3 lb) chicken 

1 kg (2.2 lbs) potato
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

    Curry Mee: Cooking Notes

    I have been wanting to work on the Curry Mee recipe and am glad that I finally got down to it.

    So, what is the difference between Curry Mee and Laksa?  In my opinion, both terms describe the same thing: noodles in curry. We know that laksa is not laksa if it is not noodles and if the broth has no curry in it.

    Just that this version which we normally call “Curry Mee” in Malaysia  has a lighter broth. In my version, I omitted coconut milk.

    In a nutshell, Curry Mee broth is a combination of meat broth (or stock) and sambal. In this version, I used some prawns and added the shells go into the broth. I also added some tamarind slices for the sour flavour. I also used oil from chicken fats and skins to make the sambal.

    There are actually many times of Curry Mee. You can also use pork bones for the stock. Add some coconut milk if you like. Omit using daun keeping if you prefer a sweeter broth. Just get the general idea of how to make curry mee or laksa and you can improvise as you please.

    This is not something you will want to make for your daily dinner. But if you are expecting many relatives or friends in a gathering, this great for such occasions.

    Making the Broth

    2 kg of chicken bones and parts
    1 tsp of salt
    1 kg of medium size prawns

    Peel the prawns. Reserve the meat for garnishing. Fry the shells and heads till they are golden. Heat up about 6 laters of water and simmer the chicken bones and prawn heads/shells for 2 hours. If you are using pressure cooker, an hour will do.

    Making the Sambal

    Making the Sambal

    To blend
    10 pieces of garlic
    20 pieces of shallots
    10 buah keras (candlenut)
    1 inch of turmeric or 2 tsp of turmeric powder
    1 inch of blue ginger
    2 tbsp of belachan

    2 tsp table salt
    3 tsp sugar
    4 tbsp of chilli paste
    2 tbsp of light or chicken curry powder
    4 stalks of lemon grass (smashed)
    2  tamarind slices (daun keping)
    1 bowl of chicken or vegetable oil

    Blend the ingredients. In a wok, heat up the oil and add the paste. Add salt, sugar, chilli paste, curry powder and the lemon grass. Simmer for 20 minutes.

    Boiling the prawn shells and chicken bones

    Preparing the Bowl of Curry Mee

    Yellow Mee
    Rice vermicelli (bi hun)
    Bean sprouts

    For garnishing
    Mint leaves
    Strips of Chicken meat
    Tau pok (fried bean curd puffs)
    Lime (kalamansi)

    Strain the broth. Add the sambal paste and stir the broth. Leave some of the sambal paste for dipping. The broth is done. Add the fried bean curd.

    In the boiling broth, blanch the chicken meat til it is cooked. When cooled, tear into strips.  Likewise, blanch the prawn meat.

    Next, soak the rice vermicelli (bi hun)  in warm water for 15 minutes. Blanch the mee, bi hun and bean sprouts. Add the curry soup. Garnish with chicken strips, prawn, tau pok and mint leaves. Serve with some sambal and lime on the side. If you like, add some slices roast pork as a garnish. It goes very well with the sambal.

    The finished broth

    Originally posted at Food Canon