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This curry chicken dish or some would call it “Kari Kay” (literally meaning Curry Chicken) is cooked to celebrate the end of confinement period and the first month of a newborn. Accompanied with the curry are the nasi kunyit (yellow tumeric rice,) Angkoo Kueh and hard boiled eggs with the shells colored in its auspicious pink or red. This dish is also served in some typical Chinese/Nyonya weddings.
Here’s a quick recipe to follow after the jump:
1kg chicken meat
1 tin of coconut milk (plus half tin of water)
3 potatoes (cooked)
Spices
2 Tsp chili powder
half tsp turmeric powder
1tsp cumin powder
3 Tsp coriander
2 Brown onions (minced)
(mix into a paste with 3 Tsp of water)
Additional spices
2 star anise
2 cinnamon bark
250ml oil
Method
Heat oil, add star anise and cinnamon bark. Stir for half minute before adding the spice paste. Sauce in low heat for 3 minutes till oil surfaces. Add in chicken and stir for 1 minute before adding the coconut milk but add in 3 batches. Bring it to a boil before adding the other half tin of water and cooked potatoes. When the curry starts to boil again, add in seasoning (ie. quarter Tsp salt and 1 Tsp sugar)
Good Luck!
