This is the recipe I’m going to be trying tomorrow. Will keep you posted on how it turns out. I have made up a slight deviation aleady which is, lemongrass chicken stock to use for extra liquid. I have taken yesterdays’ roast chicken carcass boiled up with onion, celery, lemongrass, green chilli and few cloves of garlic. I forgot I had it on the hob and I was wondering what delicious dish my neighbour was cooking!! All bodes well.
Nonya Chicken Curry | Nomsies Kitchen – http://pinterest.com/pin/481603753877686862/?s=3&m=wordpress
The update…man oh man. It tasted sooooo damn good! As I usually go off piste with recipes, this curry was much the same. I didn’t have coconut milk to hand so used coconut oil to fry up the spices and evaporated milk later on. I also didn’t have fennel in my herb cupboard but I do have Chinese Five spice which contains star anise, so used that instead. It smelt and tasted fantastic and I will definitely be making it again. Key ingredient in this curry is the star anise or fennel, it is what sets it apart from Indian or Thai curries.