Nyonya Curry Chicken

I have always wanted to cook a nyonya curry... and here is my first attempt...hehhe...The recipe? Of course my version again : )


Ingredients:
1 ringgit nyonya curry paste
2 chicken thighs cut into pieces
3 peeled pototoes (cut and steamed)
1 large tomato (cut into wedges)
30g tomato paste
2 tbsps sugar
5 garlics (chopped)
10 shallots (chopped)
some curry leaves
1 coconut milk
3 cups water

Method:
1. Heat up wok and add oil. Saute garlics and shallots until aromatic or light brown in color. Add the curry paste into the wok and stir until aromatic. Add the chicken meat, stir for 1 minute before adding the water.

2. Cover the wok and lower the heat to medium. Bring the curry chicken to boil and then lower the heat, add potatoes and tomato wedges and simmer for 5 minutes or so or until the chicken become tender. Add the coconut milk and bring it to boil. Serve hot.

Chili Flower For Ganish: (optional)

1 fresh chili and a deep bowl of ice-cold water

1. Holding the chilli firm on a cutting board, make a cut from the tip of the chili to the base. Turn the chili slightly, and repeat, making another cut down the length of the chilli.
2. Place your cut chilli in the cold water and keep in the refrigerator. The petals will open and curl naturally in an hour or two.