Niangniaowei chicken curry with Citronella(niang re wei xiang mao ka li ji )

Niangniaowei chicken curry with Citronella

Introduction:

"Before introducing curry chicken, let's talk about what is niangya flavor. Niangya is Malay flavor. We searched for it: niangya originally meant to be a girl born after marriage between Chinese and Malaysian. Later, it extended to food culture, mainly a mixture of Chinese cuisine and Southeast Asian (especially Malayan) cuisine. So you can eat a lot of niangya dishes in Malaysia

Production steps:

Step 1: Chop garlic, ginger and onion

Step 2: cut the potatoes and cut the citronella into strips.

Step 3: chop the chicken and set aside.

Step 4: add a small amount of oil in the frying pan, stir fry the onion until soft, add the ginger and garlic and stir fry until fragrant.

Step 5: add curry and curry powder and stir fry a little.

Step 6: put the chicken into the pot and stir fry for a while.

Step 7: add potatoes and stir fry.

Step 8: add the dried pepper, coconut milk and water.

Step 9: shred the lemon leaves.

Step 10: put into the pot, add salt to taste, cook for a while, and then out of the pot.

Materials required:

Tender chicken: half a chicken

Potatoes: 2

Citronella: 1

Lemon leaf: 2 pieces

Ginger: several slices

Onion: half a piece

Garlic: 3 pieces

Coconut milk: 200ml

Oil curry: 30g

Curry powder: 1 tbsp

Dried pepper: 3

Salt: right amount

Note: This recipe comes from a relative who is familiar with Malay food. It's as good as what I eat in a restaurant. (I made some small changes: I replaced the green and red peppers with dry peppers, and subtracted the coconut sugar. The taste didn't change much.)

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Niang Re Wei Xiang Mao Ka Li Ji