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.
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Recipe adapted from Huang Kitchen
Yields: 6 servings
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
8 pandan leaves (washed and cut into half)
1 tsp salt or to taste
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.
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.
Kari Kay (Nyonya Chicken Curry)
Recipe adapted from Nyonya Flavours Cookbook with some modifications.
Yields: 6 servings
½ cups cooking oil
1 star anise
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
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
1 tbsp salt or to taste
2 tsp sugar or to taste
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).