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Nyonya Chicken Curry with Roti Canai
Submitted by Jason on Sun, 2013-01-20 10:19
After seeing this recipe on Poh's Kitchen, I was inspired to give it a try. I've eaten this in Malaysia and Singapore and was somehow
conviced that a mere mortal such as myself, would not be able to make something so delicious from basic ingredients. I deviated from the
original recipe slightly, but the end result was AMAZING!! I didn't soak or deseed the dried chilli's and I used Spanish onions rather than
eschallots for the spice paste. I also used butter instead or margarine for the roti. End result complete AWESOMNESS!!!!
Ref: http://www.abc.net.au/tv/pohskitchen/stories/s2984186.htm
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Nonya Chicken Curry
===================================================
=== Ingredients ===
Dry Roast:
- 3 tbs coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
Rempah/Spice Paste:
- 15 dried chillies, deseeded, soaked in hot water, drained and chopped
- 270g red eschallots, roughly chopped
- 3 cloves garlic
- 20g belachan, toasted*
- 25g fresh turmeric root
Fry:
- 4 tbs veg oil
- 1 star anise
- 2 whole cloves
- 1 cinnamon stick
- 3 tbs coconut cream
- 6 - 7 sprigs of curry leaves
- 2 pandan leaves, shredded lengthways and knotted
Simmer:
- 1 ! kg chicken thigh fillets
- 300g baby chat potatoes peeled and halved (6 medium potatos)
- 400ml coconut milk
- 1 tbs salt
- 1 tsp sugar
Finish with:
- 100ml coconut cream
- 2 birds eye chillies, de-seeded and halved lengthways
=== Method ===
To begin making the curry, dry toast the coriander, cumin and fennel seeds in a frypan until fragrant and beginning to smoke. Tip into
5/5/14 12:18 AM Nyonya Chicken Curry with Roti Canai | bytespring.com
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mortar and pestle or electric spice grinder and grind to a powder. Set aside.
To make the spice paste or rempah you, blend the dried chillies, eschallots, garlic, belachan and turmeric to a fine paste. Add the dry spices
in at the end.
* The old fashioned and very very effective way.If you are using the mortar and pestle, start by pounding a small amount of the prepared
ingredients and adding small handfuls at a time, all the while pounding thoroughly to a fine paste. Continue to add and pound the
ingredients in the same manner until all are a homogenous, fine paste.
Heat vegetable oil in a heavy based saucepan or wok, to a medium heat. Toast star anise, cloves and cinnamon stick for about 20 seconds.
Add spice paste and saut for about six to ten minutes, or until the sauce is very fragrant and the oil is separating from the rempah.
Add coconut cream, pandan leaves and curry leaves and keep cooking until very fragrant. You will know when the paste is ready when the
oil begins to separate from the mixture and rising to the surface.
Add chicken pieces and stir for one minute. Add potatoes, coconut milk, salt and sugar. Cover and simmer until chicken and potatoes are
tender.
Add coconut cream and birds eye chillies and simmer for a further five minutes. Serve with roti and or steamed jasmine rice.
* Traditionally, you would toast this in a wok, slowly stir frying the shrimp paste until it turns into a dry crumble, but if youre doing this
inside, youll feel like you need to change all the soft furnishings in your home afterwards! So Ive given you a tip youll be very grateful
for - doing it in the toaster. Note: turn electricity off before retrieving your foil wrapped belachan out of the toaster so you dont fry your
head! Simply chop the belachan as finely as possible, scatter thinly onto a double layer foil, fold into a tidy flat parcel and press down
slightly all over. Toast a few times until the belachan is fragran , dry and crumbly.
== Roti Canai ==
=== Ingredients ===
(makes about 8 - 10 roti)
500g plain flour
1 tsp salt
1 tsp sugar
1 cup water
2 tbs condensed milk
2 tbs margarine, at room temperature
! egg, lightly whisked
extra margarine
extra vegetable oil
== Method ==
Combine flour, salt and sugar in a large mixing bowl. Make a well at the centre of the dry ingredients and into it, pour the water,
condensed milk, margarine and egg. Work in a circular motion with your hand, gradually gathering more and more of the flour into the wet
ingredients until you more or less have a single mass. Tip all the ingredients onto the bench and knead until smooth and elastic. Roll into a
cylinder and divide the dough into ten pieces. Knead each piece a few times to achieve a smooth texture, then shape into a ball. Gently
cover each ball with margarine and rest in a bowl alongside but not on top of another. Plastic wrap and allow to rest at room temperature,
overnight.
After the overnight resting you will find the dough soft and stretchy. Now the fun part begins. Start by oiling a substantial area of the
bench liberally. Place one of the balls of dough onto the table and press down with the palm of your hand while moving it in a circular
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motion. This is just to flatten and smooth out the surface of the dough as much as possible before you stretch it. It takes a bit of practice to
throw the roti the professional way and while its definitely quicker, an equally effective method is to work around the edges of the circle
of dough, gently stretching the edges outwards as far and as thinly as you can (so it is like tracing paper and about 60 to 70 centimetres in
diameter), and before holes start to appear.
Fold one-third of the way in on either side of the circle, so you have three layers of roti on top of each other, then fold this elongated shape
into thirds again, so you end up with a squarish shaped roti. Heat up your frypan on high heat with a dash of vegetable oil and panfry the
roti until golden blisters appear on both sides. When cooked, immediately slide the roti onto a chopping board, wrap you palms around the
edges and smash your hands together so the roti bunches up and flakes. Rotate the roti and do this several times while it is still hot. Serve
immediately with curry.
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