Nyonya Dry Curry Chicken

This is my type of nyonya dry curry chicken where it does not consist of coconut milk. It is cooked dry. Suitable pair with just white rice. The taste is very strong curry taste a bit tangy from tamarind paste.

Nutrition Facts

Serving size : 200g

Servings : 5

Calories : 634

Fat : 23.4g

Protein : 78.9g

Ingredients 

• 1 stalk lemongrass
• 20g curry leaves
• 1-2 pieces of kaffir lime leaves
• 2 nos potato (cut 1 inch size)
• 2 tsp chili powder
• 1 & 1/2 tbsp meat curry powder (babas or adabi)
• 1 tsp tamarind paste (based on own taste)

Marination

• 1/2 nos chicken (24 pieces cut / 1 inch size each pieces)
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/2 tsp chicken stock powder (optional)

Method

1. Marinate the chicken for at least 30 mins.
2. Pour half pot of oil in wok and fry the potato until golden brown.
3. Then pour a bit oil in wok and wok fried the chicken until slightly turn golden brown then set aside.
4. Add a bit oil to wok then low heat pour in the spice, lemongrass, curry leaves, kaffir lime leaves fry till fragrant.
5. Add in the potato and chicken and mix well. Beware the heat must be low.
6. Then dilute the tamarind with some water and pour into the wok till covered 1/4 of the wok
7. Simmer the chicken and potato for 15 mins low heat 10 mins covered 5 mins uncovered.