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A rich and fragrant Nyonya (Peranakan) chicken curry made with a homemade spice paste of chilli, lemongrass, galangal, ginger, turmeric and candlenuts, simmered with tangy tamarind, kaffir lime leaves and light coconut milk. Chickpeas and green beans cook in the same pot. Skinless chicken and chickpeas make it high in protein, and the beans, chickpeas and brown rice add plenty of fibre.
Spice paste
Curry
1.
Drain the chillies and blend with all the other spice paste ingredients and 60ml water until smooth.
2.
If using dried rice, start cooking it now, following the pack instructions.
3.
Heat the oil in the saucepan over a medium heat. Fry the spice paste, stirring often, until fragrant, darker and the oil starts to separate (8–10 minutes). Add a splash of water if it starts to stick.
4.
Add the chicken (if using) and stir to coat in the paste (3 minutes).
5.
Add the lime leaves, tamarind juice, 200ml water and tofu (if using). Bring to the boil, then cover and simmer gently until the chicken is tender (25 minutes).
6.
Add the chickpeas and green beans, and simmer until the beans are tender (6–8 minutes).
7.
Stir in the coconut milk and salt, and simmer uncovered until slightly thickened (3–5 minutes). Check the chicken is cooked through with no pink meat near the bone. If you have a thermometer, it should read 75c.
8.
Heat the rice pouches following the pack instructions, if using, and serve with the curry.
9.
Candlenut note: Candlenuts must always be cooked, as they are mildly toxic when raw. Frying them in the paste in step 3 makes them safe.
10.
11.
12.
Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat until piping hot all the way through. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot. The flavour improves the next day.
Tip
Lower carb: Skip the rice and serve with extra green beans or cucumber slices.
Cost-saving tips
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