I come from a Singapore Straits Chinese heritage and growing up in a household with a strong matriarch presence, we were spoilt with delicious, aromatic food, punched with full bodied flavours and exotic textures that would be hard to compare with any other cuisine. In my Peranankan culture, being recognised as a strong home cook was a respected thing, and there are so many good cooks in my family.
This recipe was given to me by my eldest aunt who is an amazing cook and has been residing with her family in WA for a few decades.
This is a recipe she recommended and I made this the very next day.
Nyonya Chicken Curry is a staple on most Peranakan family table, but this is a modern twist and the recipe is quite forgiving as it is a roast and not a stew. Of course we can add any vegetables we want, but the main vegetable is potato for such curries.
- 1 fresh medium size chicken
- 2 tablespoons of curry meat powder
- 2 tablespoons quality sea salt
- 1 stalk of lemon grass minced
- 4 Kaffir lime leaves minced
- 1 tablespoons of rice flour
- 1 tablespoons of semolina flour
- Some roasting potatoes and onions if you like
- Butterfly or cut the bird into two, add all the seasoning and let sit for a couple of hours.
- Pre-heat the oven to 180 degrees Celsius
- Peel and cut the potatoes and parboil them.
- Peel and cut all other vegetables.
- Place all the vegetables on your RACO Aerolift 33 x 28cm Roaster and sprinkle some sea salt and curry powder if you like.
- Place the bird on your RACO Aerolift 33 x 28cm Roaster over the potatoes and all other vegetables with the legs of the chicken facing towards the back wall of the oven, roast for 50 mins or till the juice runs clear when you pierce the thigh area.
- When cooked, let sit for 5 mins. Hot tip: I like the do an extra step and brush some onion oil for extra flavour
- Serve immediately.