Enjoying tasty Nonya chicken curry at home is easy with Shermay's award-winning Nonya Curry Powder, recreated from her grandma's secret recipe.
Within each box of Shermay’s Nonya Curry Powder lies a culinary masterpiece – a blend of aromatic spices and flavours meticulously curated to evoke the essence of Peranakan cuisine.
Get your box of Nonya Curry Powder today and savour the taste of Singapore's culinary history!
Ingredients:
8 tbsp water
4 small shallots
4 cloves garlic
4 slices ginger
1 whole onion
12 tbsp oil
1-2 tsp salt, to taste
1kg chicken parts, preferably drumstick, thigh, wing
300g potato, peeled then quartered
Marinade
1 packet (100g) Nonya Curry Powder
Coconut Milk
250g grated fresh coconut
450ml water, or about 550ml coconut milk
Method:
1. In a large bowl or food-grade plastic bag, mix all the curry powder with water. Stir until it forms a smooth paste.
2. Peel and discard the skins of the aromatics (shallots, garlic and ginger). Pound or blend into a coarse paste. Add to the curry paste.
3. Add the meat (chicken, beef, mutton or lamb) to the mix. Coat evenly. Cover then leave to marinate in the fridge for at least 1 hr. Ideally 3-6 hours.
4. Peel and quarter a big white onion. In a wok or pot, add a little oil, then stir-fry the onion until light golden brown.
5. Add all the meat with marinade to the stir-fried onion. Continue to stir fry to cook the spice paste. Gradually, pour in all the coconut milk while stirring.
6. Add the peeled and quartered potatoes. Bring to a boil then quickly lower the heat to a simmer (low-med) for 40 mins. Taste the sauce and adjust by adding salt. Check that the chicken is cooked by piercing with a knife. Serve with roti jala, French loaf (baguette) or fragrant white rice.
Variations:
This meat curry powder is the most popular with chicken, but can also be used for beef, lamb and mutton. For lamb, add 1/2 tsp of poppy seeds.
Video:
This video is provided by @she_wan. For additional content, visit her Instagram profile.
