Nasi Kunyit & Kari-Kay (Turmeric Rice & Nyonya Chicken Curry)

P5123070

P5123080

P5123118

 

Nasi Kunyit & Kari-Kay (Turmeric Rice & Nyonya Chicken Curry)!

This is a dish traditionally served to celebrate a new born baby’s full moon for Malaysian Chinese. I had some when one of my girlfriends celebrated the first month of her newborn daughter. Since then I have been craving it. I decided to cook this with the Kari-Kay that I always love. This curry recipe uses fresh herbs that are ground into a paste for a fresh curry sauce. Spices are then added. I found this makes a delicious curry without having to use premixed curry powder.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

 

Nasi Kunyit

Recipe adapted from Huang Kitchen

Yields: 6 servings

INGREDIENTS:

500g glutinous rice
2 dried tamarind skin/Asam Keping (I substitute with 1 tbsp of vinegar)
1 ½ tbsp turmeric powder
200 ml coconut milk
20 peppercorns
8 pandan leaves (washed and cut into half)
1 tsp salt or to taste
Banana leaves

METHOD:

1. Wash and drain the glutinous rice. In a big bowl, add glutinous rice, dried tamarind skin, turmeric powder and enough water to cover. Stir well and leave it soak overnight.

P5112985

 

2.  The next day, the rice should be stained with yellow color. Drain the rice and discharge the dried tamarind keeping.

   

 

3.  Prepare the steamer. Line the steaming tray with banana leave and lightly grease with oil.  Place pandan leave in the tray.

   

 

4.  Place the rice into the lined steaming tray and add in the peppercorns. Steam over high heat for 20 minutes. Remove from steamer and add in the coconut milk. Stir well and remove the pandan leaves. Return to steamer and steam for another 15 minutes.

P5123001   P5123004

P5123018   P5123022

 

 

Kari Kay (Nyonya Chicken Curry)

Recipe adapted from Nyonya Flavours Cookbook with some modifications.

Yields: 6 servings

INGREDIENTS:

½ cups cooking oil
1 star anise
2 cloves
1 cinnamon stick

Spices paste (blended in electric blender):
200g (20) shallots
4 cloves garlic
30g (15) dried chillies, soaked (I substituted with 6 tbsp of chillie boh)
40g (2 inchs) fresh turmeric
2 lemongrass
1 inch galangal (lengkuas)
20g belacan, toasted (I omitted in my cooking)

20g (3 tbsp) coriander powder
2g (1 tsp) cumin
2g (1 tsp) fennel

1kg (1) Chicken, cut into pieces
300g potatoes, peeled and cut into four
400ml coconut milk

Seasoning:
1 tbsp salt or to taste
2 tsp sugar or to taste

P5123008

 

METHOD:

1. In a wok, heat oil over medium heat and sauté star anise, cloves and cinnamon stick. Add in spices paste and stir-fry until fragrant and dry.

  

 

2.  Add in half of the coconut milk and stir well. Follow by chicken and potatoes. Simmer until chicken is tender and potatoes are cooked. Add some water if too dry. Remove potatoes and set aside to prevent the potatoes from overcooking.

  

 

3.  Lastly, add the balance of coconut milk and season to taste with salt and sugar. Continue to cook until gravy is slightly thick. Once is ready, return cooked potatoes into the curry.

4.  Serve with steamed rice or Nasi Kunyit (Turmeric Rice).

 

Bake With Paws

6 Comments

  1. When you add santan to the steamed pulut wouldn’t it leak out of the banana leaf base?

    • Hi there,
      Thank you for asking.
      Slowly pour the santan and stir the pulut at the same time so that pulut will absorb the santan. Please do not pour all santan at the same time.
      I hope this answer your question.
      Thanks:)

    • Thank you for trying this recipe. I am very happy to hear that they turned out yummy. Cheers:)

  2. What is the purpose of using ASAM KEPING to soak in nasi Kunyit glutinous rice? Many thanks.Love your recipes.

    • Hi, thank you for dropping by. The purpose of using Asam keping or vinegar to soak is to help rice remain shinny and better absorption of yellow colour from turmeric.
      Great to hear that you like my recipe:)
      Happy cooking…

Leave a Reply

Your email address will not be published. Required fields are marked *