So, a while ago, when I saw this episode of Poh & Co, where Poh (one of my favorite TV chefs) whipped up a Nonya (a type of Malaysian) Chicken Curry, both, my husband and I knew we had to try the recipe out. The recipe does call for a few specialty ingredients, but the first time I made this curry, I didn’t have them and so I left them out. Even then the curry was a great one. But I knew I wanted to try the recipe with all of the ingredients. So I picked up the Pandan leaves and the Shrimp Belachan at a local Asian grocery store and made the curry again. This time with all the ingredients. The result was a mind-blowing curry. Now I don’t often refer to a curry as mind-blowing. A cake, maybe, but never a curry. But this curry is all that, and then some. It is one of my favorite chicken curries. And today I’m going to show you how I make mine. I have altered the method a tiny bit, to make the recipe more convenient and I hope you try this out the next time you want to make a chicken curry.
If you’ve never made a curry before, don’t let the idea scare you. It is easier than you think. I’ve put together a video to walk you through the process.
Let’s move on the the detailed recipe for this Nonya Chicken Curry.
Nonya Chicken Curry
Recipe from: Poh Ling Yeow
3 tbsp Coriander seeds
1 tsp Cumin seeds
1 tsp Fennel seeds
15 dried red chillies
2 onions, roughly chopped
4 cloves garlic
20g toasted Belachan
1/2 tsp turmeric powder
8-10 curry leaves
2 tbsp oil (I use olive oil for all my cooking. You can use whatever oil you normally cook with.)
1 star anise
1 inch cinnamon
1 1/2 kilo chicken pieces
2 potatoes, cut into large cubes
2 birdseye chillies, slit lengthways
1 can coconut cream (400 ml can)
2 pandan leaves
Take the skin off the chicken, cut into pieces, trim the fat off and set aside.
Deseed the dried chillies and soak them in hot water till they’ve rehydrated and softened.
In a dry pan, on medium heat, roast the coriander, cumin and fennel seeds till fragrant. Take them off the pan and set aside to cool.
Using a blender or food processor (you can also use a mortar and pestle if you dont have one), grind the roasted coriander-fennel-cumin seeds mix, drained red chillies, onion, garlic, belachan and turmeric to a fine paste, adding a little water as needed.
Heat oil in a large pot / pan over medium heat. Add the star anise, cinnamon and cloves and let them fry till fragrant about 20-30 seconds.
Add the spice paste (rempah) to the pan and saute for 6-8 minutes till the sauce is very fragrant.
Tear the pandan leaves into 3 strips lengthways and knot them together. Add the pandan and curry leaves to the spice mix.
Add the chicken to the pan and stir to coat with the spice paste. Saute for 1-2 minutes or till the chicken pieces start to look opaque.
Add the coconut cream and stir well.
Add the potatoes, salt and sugar. Add a little water to thin down the sauce a little to reach the desired consistency. Let it come to a boil.
Add the slit birdseye chillies, lower the heat, cover the pot and simmer till tender. Check after 5-7 minutes, add more water if needed, stir to make sure the curry doesn’t stick to the bottom of the pan. Cover the pot and continue cooking till the chicken and potatoes are cooked.
Serve hot with rice. I tried to serve it up like a Nasi Lemak, but with plain rice instead of coconut rice. I added some fried baby anchovies, peanuts, boiled egg and some cucumber slices.
This curry also goes really well with roti or even bread. If you can get on hands on some Roti Canai, even better.
I hope you’re having a great week. I am super excited today. Yes, partly because it is Friday and that is one of favorite days of the week. It is also because, today in a first of many (hopefully), I’ve made a video for this recipe. I have wanted to do this for the longest time, but I’ve been putting it off because I thought I needed to have the perfect kitchen, the perfect cookware and so on. But I have come to realize that not everyone has the perfect kitchen, but we still love to cook up great food and learn new recipes. So instead of waiting for the perfect kitchen stars to align, I was going to start sharing my videos with you to show you that you can cook great food no matter how small or dated your kitchen may be. Since we’re renting at the moment, there’s not much we can do about the situation at the moment, but the focus will always be on delicious food.
In the last few years I’ve cooked on gas stoves, hot plates and ceramic cooktops. All of them have their own set of quirks. Like they say every oven is different, I think every cooktop is different too and you just need to spend some time getting to know it.
On to today’s recipe. This cashew chicken is a quick and easy recipe. You can get it on the table in under 20 minutes. This is the perfect low carb meal when served on a bed of lettuce. You could, however, also serve it up with some fried rice or noodles too. I love it with lettuce and it makes a perfect summer’s meal.
Here’s the video. Let me know what you think. I sure hope you will like and share the video and Subscribe to my channel too. This is my first cooking video, so it’s not perfect and I’ve learnt a lot from this experience. The detailed recipe will also be listed below.
Cashew Chicken on Lettuce
Recipe from: As Easy As Apple Pie
250g boneless, skinless chicken
2 tbsp low sodium soy sauce (Use a little lesser if you’re using regular soy sauce)
2 tbsp oyster sauce
1/2 – 1 tsp red chilly paste
1/2 tbsp olive oil (cooking oil of your choice)
1/2 tbsp sesame oil
1 large clove garlic, finely chopped
1/2 tsp ginger, finely chopped (fresh ginger is best but you can also use lightly dried ginger like I did here)
1/2 cup raw cashew seeds
Iceberg lettuce leaves (or any lettuce of your choice)
Sesame seeds, to garnish
Cut the chicken to bite size pieces.
In a bowl, mix the chicken, soy sauce, oyster sauce and chilly paste and toss well. Set this aside for about 10 minutes to marinade.
While that is happening, chop the ginger and garlic. (Fresh ginger is best, but I didn’t have any so I used some from Gourmet Garden.)
Chop the lettuce leaves into bite size pieces and place them on serving plates.
Now, heat the olive oil in a pan over medium heat. Add the ginger and garlic and saute for about 30 seconds or till they release a lovely aroma and are gently sizzling.
Turn the heat up to medium high and add the chicken and the marinade liquids. Add the sesame oil to the pan.
Stir fry for about 4-5 minutes or till the chicken has cooked through. (Please note, the cook time will depend on the size of the chicken pieces, so watch the pan and make sure the chicken pieces are cooked on all sides and have cooked through.) Stir the contents of the pan frequently, so ensure they don’t burn.
When the chicken is cooked, add the cashew seeds and stir through for about a minute or till they’ve heated through.
And that’s it. Your cashew chicken is ready to serve.
Spoon some of the chicken on the bed of lettuce. Make sure you have a few cashew seeds on each plate.
Sprinkle some sesame seeds on top and serve.
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When its this hot, all cooking and baking activity in my kitchen drastically falls. We mostly have salads, some sandwiches and any cooked dishes are usually quick and easy ones. I’ve been eager to increase my repertoire of such dishes and after some searching online, I came across this amazing Satay Chicken Noodle Stir Fry recipe. There are a few stages in the recipe, but they’re all really easy and come together very quickly. The beauty of this recipe is that you can serve this either cold as a salad or like I did, slightly warm as a Stir Fry. I can’t tell you how immensely flavorsome and delicious it turned out. You get the nuttiness from the peanuts, the flavor from the curried chicken pieces, the tang from the fresh lime juice, the creaminess from the coconut milk and the freshness from the fresh coriander. In all, it is a beautifully balanced dish. I am so very glad I tried out this recipe and it sure is a keeper.
Satay Chicken Noodle Stir Fry
Adapted from: Recipe Tin Eats
For the dressing –
1/3 cup roasted peanuts (you could also use 1/4 cup peanut butter instead)
1 garlic clove, peeled
1 tbsp sesame oil
2 tbsp soy sauce
2 tsp palm sugar
1 1/2 tbsp Sriracha sauce
2 tbsp sour lime juice
6 tbsp coconut milk
2 tbsp water
1/4 tsp salt, or to taste
For the Satay chicken –
350g chicken breast, cut in half lengthwise and then slice thinly
Salt, to taste
Freshly cracked black pepper, to taste
1 1/2 tsp curry powder
1 tbsp soy sauce
1 1/2 tsp palm sugar
1 tbsp peanut oil (You can use any cooking oil you have)
For the Stir Fry –
1 pack flat dried rice noodles (I used a 200g packet of Pad Thai rice noodles)
1 large or 2 small carrots, julienned
12-15 green beans / french beans, edges trimmed and thinly sliced on the diagonal (Use this only if you are serving this as a stir fry. If you are serving it as a salad, leave it out and just use carrots, cabbage and spring onions)
2 spring onions, finely sliced on the diagonal
(You can use 1 cup of finely sliced green / red cabbage or a combination of both. I didn’t have any, so I left it out this time.)
To serve –
1 red Birdseye chilly, finely sliced on the diagonal (optional)
3 tbsp roasted peanuts, roughly chopped
2 tbsp fresh coriander stalks and leaves, finely chopped
A wedge of sour lime
In a bowl, place the sliced chicken and all the satay chicken ingredients except the oil. Toss well and set aside for about 10-15 minutes to marinade.
While the chicken is marinading, make the dressing. Place all the dressing ingredients into a blender or food processor and blitz till you are left with a smooth dressing.
If it is too dry, add a tiny splash of water (1-2 tbsp of water) and heat through and toss well. (I didn’t need to do this.)
What I also like about this fried rice is you can pretty much use whatever you have on hand. You can switch up the veggies. I almost always use onion, spring onion, capsicum and carrot. I also add zucchini, snow peas, cabbage and baby corn if I have any of them on hand. The same is the case with the protein. Almost always I use a little bacon for flavour and some egg. Then I either use prawns, shredded chicken and sometimes even ham depending on what I have available at the time. So like you see, this fried rice is one of those meals you can put together almost any day of the week, even when your grocery run is due the next day. Apart from cooking the rice, it comes together in one pan – I now use my wok and love it.
This is the quickest way I find to get this on the plate. Soak my rice and when the rice is soaking and cooking, I prep my protien and veggies. When everything is ready, the final dish takes about 10 minutes tops to put together. Its one of my favourite quick and easy weeknight meal options. I tend to add a lot of vegetables and I like it that way, you could drop the quantity of vegetables to suit your liking. This is just a guide to making this fried rice and the quantities are suggestions. Go with what you think you’ll enjoy and adjust to your liking.
Chicken Fried Rice
Serves 3 (as mains)
1 cup basmati rice
2 cloves garlic, finely chopped
1 birdseye chilly (optional – we enjoy hot food but you can leave it out if you dont)
3 spring onions
1 red pepper
6-8 green beans
A handful of finely sliced cabbage (about a cups worth)
3 rashers of bacon (I used streaky bacon)
A cup of shredded chicken (you could used poached, roast, or rotisserie chicken)
A couple of tablespoons of oil (vegetable, olive or sunflower or any other cooking oil of your choice)
1 tsp sesame oil
Salt, to taste
Freshly cracked black pepper, to taste
Approx. 1 tbsp soy sauce (I use salt reduced soy)
1 tsp rice wine vinegar
Rinse the rice a couple of times and drain. Soak in fresh water at room temperature for about 20-30 minutes.
Bring a pot of water to the boil (just like you would for pasta). Add a spoon of salt to the water and carefully add the rice. Cook the rice till almost done (al dente). Don’t cook the rice through as it will turn mushy once you add it to the wok.
Drain the cook rice and using a fork lightly loosen the grains and leave to cool.
In the meanwhile, clean and chop all your vegetables. I like to chop mine in like sized pieces. You could julienne everything or slice it on the diagonal into little chunks. (I will try and get a picture of the chopped up veggies when I make this next, I was in a hurry this time and forgot.)
Dice the bacon rashers and keep aside.
Keep all your ingredients handy. The trick to cooking a delicious fried rice is to cook it on a high heat and cook it quickly.
Heat your wok or pan. Add a little cooking oil to the pan. Crack 2 eggs in a bowl, add a little salt and lightly whisk. Now either make a plain omlette and cut into chunks or a plain scramble. Take the egg off the pan and keep aside.
Next step is to fry off the bacon. Add a little oil if needed and tip the cut bacon into the work and let it cook a little and add some flavor to the pan. Dont cook till crisp. You just want the ends to start changing to a light brown. Now add the garlic and chilly and saute till it gets fragrant.
Add the sesame oil and then tip in the diced pepper and the rest of the veggies and stir fry on high heat till they cook off a little. You still want them to have a little bite.
Add the chopped spring onions.
Add a light sprinkle of salt and some freshly cracked black pepper.
Add the soy sauce and rice wine vinegar and stir to let it coat the veggies. Please adjust the sauce to suit your liking.
Tip in the chicken and egg and stir well to incorporate.
At this stage add the rice to the wok and gently mix everything but mix thoroughly. I use a spatula and a pair of chopsticks to do this.
Once the rice has warmed through, serve hot and top with finely sliced spring onion greens to garnish and if you’re feeling particularly adventurous, some finely sliced fresh chilly.
Enjoy piping hot.
**Leftovers warm up really well the next day too.
I have had my eye on a couple of her recipes for ages now, but when I actually looked through her blog, there was so much more I wanted to try. With great difficulty, I narrowed it down to these spinach and feta mini rolls (I can’t wait to try these), these awesome spiral meat pies called Yafawi Sfeeha, these Cheese and Zaatar sticks and cool off with this sweet tamarind drink, and for dessert how about this Harissa! I decided to go with the recipes I’ve been eyeing since forever – Sawson’s Shish Tawook Chicken and this Middle Eastern Garlic sauce called Toum. Both were very easy to make and really delicious. The chicken was succulent and full of flavour and the garlic sauce was nice and garlicky with a nice tangy kick. My sauce turned out a little runny and I’d love to learn how to thicken it up a little more, but the flavour was all there.
I made some wraps with Pita bread, finely cut Cos lettuce, sliced cherry tomatoes, finely sliced red onion and topped it with this gorgeous chicken and the garlic sauce. It was so very good. Thank you Sawson, for sharing these recipes.
Shish Tawook Chicken
2 chicken breast fillets, skinless
1 tbsp tomato paste
2 tbsp ketchup
2 cloves garlic, minced
3/4 tbsp mustard
1 tbsp soy sauce
1 tbsp dried oregano
2 tbsp olive oil
2 tbsp yogurt
1 tsp smoked paprika
1/2 tsp salt
1 tsp all-spice powder
Cut the chicken breast into strips or pieces.
Mix the rest of the ingredients together and marinade the chicken with it. Make sure all the pieces are well coated with the pieces.
Cover with cling film and leave to marinade for atleast half an hour or in the fridge overnight.
Drip off the excess marinade and grill or pan fry the chicken till done.
2 tbsp cornstarch
3/4 cup water
3-5 cloves garlic, minced
1 tsp lime juice, or to taste
3-5 tbsp vegetable oil
A pinch of salt
Dissolve the cornstarch in the water.
On a medium low flame, cook the cornstarch solution till it thickens and starts to bubble, whisking continuously. Continue cooking for another two minutes.
Take the solution off the heat and cool down completely.
Place the cooled solution in a food processor or blender. Add the minced garlic, salt and lemon juice.
Blitz till the mix starts turning white.
Drizzle the oil in one spoon at a time, like you would for a mayonnaise till it thickens to the consistency of a mayonnaise. You may not need all of the oil.
Serve immediately or refrigerate in an air tight container.
** My version wasn’t as thick as I’d have liked it to be, but I hope to get that fixed soon.
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So without any further delay, lets get on to the recipe.
Garlic & Paprika Chicken
Recipe from: Jo Cooks
6 chicken drumsticks
1/4 cup olive oil
4 cloves garlic, grated
1 tbsp smoked paprika
1/2 tsp red chilly flakes (optional or to taste)
1/2 tsp dried oregano
Salt, to taste
Freshly cracked black pepper, to taste
Preheat the oven to 200ºC.
Wash and pat the chicken drumsticks dry. Season with salt and pepper.
In a small skillet or saucepan, heat the oil over medium heat.
Add the garlic, smoked paprika, chilly flakes and oregano to the oil and cook for 1 minute. Do not burn the garlic.
Pour this marinade over the chicken drumsticks and mix well making sure that the chicken is evenly coated with the spices.
Place the drumsticks in a single layer in a baking dish and bake for about 40 minutes or till the chicken legs have cooked through.
I served this up with some lemon orzo with asparagus.
For this month’s SRC reveal, I was assigned Andrea’s lovely blog Adventures In All Things Food. I thoroughly enjoyed reading through it. Andrea and her family have moved from the city to her husband’s family farm and blogs not just about recipes and the food she cooks, but about life on the farm as well. I loved reading about it. I don’t think I ever mentioned this before, but my husband has always dreamt of working the land. So these posts felt really special. I was spoiled for choice this month. She has so many delicious recipes, both sweet and savory. I had a hard time narrowing it down. I can’t wait to try out her Gyoza, Tiramisu Cheesecake, Roasted Vegetable Tart, Pea and Leek Risotto and her Cherry Pie Shortbread Thumbprint Cookies, to name a few 🙂
For the reveal I decided to try out her Thai Inspired Chicken Patties. There is so much to love in this recipe. For starters you use ground meat. You sneak some veggies into the patties and you could tell the kids that these are Christmas confetti patties, with the green from the zucchini and reddish orange of the carrots speckling the patties. They are full of flavour and yes, please remember to serve it up with some sweet chilli sauce. That is a combination you will love. These patties will be a part of my weeknight dinner rotation. I stuck to the recipe but used just 1lb ground chicken instead of 1 1/2lb. since thats all I had. And used lemon juice instead of lime zest.
Thanks Andrea, for a lovely recipe.
Thai Inspired Chicken Patties
1lb. Ground chicken meat
1/2 large white onion, finely chopped
2 garlic cloves, finely chopped
1 cup zucchini, grated
1 carrot, grated
1 tbsp fresh ginger, grated
1 tbsp lemon juice
1 red/green chilli (I used birdseye because we like our food hot)
2 tbsp fish sauce
1 tsp soy sauce
1 egg, lightly beaten
1/2 cup bread crumbs
Sweet Chilli sauce, for dipping
Salt, to taste
Sprinkle some salt on the grated zucchini and keep aside for about 5 minutes. Drain all the liquid and place in a large bowl.
Mix with all the other ingredients except the sweet chilli sauce.
Heat a griddle pan or the grill.
Lightly spray with some oil.
Form the mix into patties about 1/2 inch thick and sear both sides about a couple of minutes.
Place on a baking sheet and finish off in a 350º oven for about 5 minutes or till they cook through.
Serve with the sweet chilli sauce and a large salad.
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