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Nyonya Curry Chicken6 servings Chef Peng S. Looi / Chef and Culinary Consultant, Noosh Nosh, Louisville, KY |
| Ingredients: | |
| • | 12 pieces organic chicken breast |
| • | Half of a ripen pineapple, but not too over ripe, cut into 1.5 inch pieces |
| • | Sliced fresno chili for garnish |
| For the Curry: | |
| • | 15-20 dried chillies, cut, discard seeds and soak in hot boiling water for 20 minutes |
| • | 1 whole white onion, diced |
| • | 4 cloves garlic |
| • | 1 stalk lemongrass, use the pale part about 4 inches from the base |
| • | 1 tsp. ground turmeric |
| • | 1 tsp. fish sauce |
| • | 3/4 cup oil |
| Method: | |
| 1. | Blend all Curry ingredients to form a paste. Heat oil in a wok/pan and saute the paste till it is fragrant. |
| For Part 2: | |
| • | 1 tsp. The Perfect Purée Ginger Puree, thawed |
| • | 1 cup The Perfect Purée Tamarind Puree, thawed |
| • | 1 cup The Perfect Purée Coconut Puree, thawed |
| • | 1L water |
| • | 3 star anise |
| • | 2 cloves |
| • | 1 cinnamon stick |
| • | 3 kaffir lime leaf |
| Method for Part 2: | |
| 1. | Transfer the sauteed paste to a cooking pot and add Part 2. If you find the gravy a bit too thick, add a little bit more water. Simmer in medium heat for 20 minutes. |
| 2. | Then, add in the chicken and pineapple pieces and let it simmer till the chicken pieces are cooked. Remove from heat. |
| 3. | Remove star anise, cloves, cinnamon stick, cooked chicken and pineapple. Blend the remaining sauce in a food processor for 2 minutes. Place chicken and pineapples on a plate and add sauce. Garnish with sliced fresno chilies. |