Nonya Curry Chicken
A rich, aromatic Nonya-style curry with tender chicken and creamy coconut.
Ingredients
- 1.5kg Chicken chunks (seasoned with 1 tsp curry powder & salt)
- 125g Chef Justin’s Nonya Chicken Curry Paste
- 300g Potatoes, cut into chunks
- 400ml Water or chicken stock
- 280ml Coconut milk
- 4g Chicken powder
- 6g Salt
- 1 Pandan leaf
Instructions
- Heat oil and sear chicken chunks until lightly coloured. Add Chef Justin’s Nonya Chicken Curry Paste and cook gently for 1 minute.
- Add water and coconut milk, bring to a boil, then add pandan leaf. Season with chicken powder and salt to taste.
- Simmer for 25 minutes, then add potato chunks and continue to simmer for another 20 minutes until tender.
- Serve hot with steamed rice.
Chef’s Notes
For a thicker texture, use less water.
Product Used
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