Auntie Dolly's Curry Chicken with Fish Ball

This curry was taught to me by my peranakan mother and is a typical nonya dish. When my cantonese mother-in-law cooked curry her style, she added fish balls. I believe we are the only people who add fish balls to curry. Nowadays, when I don't add fish balls, I get asked "why no fishballs ah" You can eat with bread, roti prata or rice.

Ingredients

5 chicken drumsticks chopped into 4 pcs, 5 chicken wings

1 small piece ginger

5 buah keras (candlenut)

10 red small onions

6 potatoes (cut into 4 and soaked in salt water)

20 fish balls

Rempah paste (refer to earlier post)

How much paste to use depends on the quantity of chicken

1 packet of Zara coconut milk 500ml

Oil for frying

 

Method

 

Pound ginger, candlenuts and red onion till coarsely fine

Heat oil in kuali, fry the above till fragrant

Add rempah paste and fry on medium fire till oil oozes out

Add chicken and fry till evenly coated with rempah

Add 100 ml water to 400ml coconut milk and mix well

Add coconut milk and boil on medium heat till chicken is 3/4 cooked.

Add potatoes and boil till soft.

Add fishballs and boil till cooked

Add salt to taste

If gravy is too thick add water, too thin add coconut milk

 

Note: Chicken must be fully defrosted to room temperature

          otherwise gravy will be watery.

          This is enough to feed 4 to 5 persons. Adjust

           accordingly if you have more or less people