Thursday, May 16, 2013

Allergy free Singaporean nonya chicken curry recipe

  • 1 tbsp olive oil
  • 700g chicken breast, cut into large pieces
  • 1 onion, sliced into rings
  • 2 curry leaves
  • 1 cinnamon stick, 3cm long 
  • 1 pod star anise
  • 2 whole cloves
  • 400ml water
  • 2 large potatoes, peeled and cut into big pieces
  • 1 tbsp allergy free soy sauce replacer
  • 2 tomatoes, chopped
Spice paste
  • 1 tsp corn flour
  • 2 tbsps chilli paste or thick chilli sauce
  • 2 tsps turmeric powder
  • 2 tsps cumin seeds, toasted
  • 1½ tsps fennel seeds, toasted
  • 2 tbsps coriander seeds, toasted

  • In a food processor or with a mortar and pestle, blend the spice paste ingredients together. 
  • In a wok, heat the olive oil.
  • Fry the onions until fragrant and beginning to soften.
  • Add the spice paste.
  • Fry until the paste is fragrant and turns a few shades darker.
  • Add the curry leaves, cinnamon stick, star anise and cloves.
  • Fry for a few minutes before adding the chicken.
  • Coat the chicken pieces with the spice paste.
  • Cook the chicken until lightly browned to seal in the juices.
  • Add the water and potatoes and stir to combine.
  • Bring to the boil and then reduce the heat to low and cover.
  • Simmer the curry until the chicken is cooked through and the potatoes are tender.
  • Add the soy sauce replacer and tomatoes and cook for another 5 minutes.

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