Nonya Curry Chicken
Tender chicken and potatoes simmered in a rich, creamy Nonya curry infused with fragrant spices and coconut milk.
Instructions
Season the chicken chunks with 1 teaspoon of curry powder and a little salt. Heat a little oil in a pot and sear the chicken until lightly coloured. Add Chef Justin's Nonya Chicken Curry Paste and cook over a gentle heat for 1 minute before adding the water (or chicken stock) and coconut milk.
Bring the curry to a boil, add the pandan leaf, then season with the chicken powder and salt to taste.
Simmer for 25 minutes, then add the potato chunks and continue simmering for another 20 minutes, or until the potatoes are tender and the chicken is cooked through.
Serve hot with steamed rice.
Made with Our Signature Paste
Nonya Chicken Curry Paste
Crafted by Chef Justin Quek, this signature Nonya Chicken Curry Paste delivers a rich, aromatic blend of traditional spices and creamy coconut flavour. Simply add chicken, potatoes and coconut milk to recreate an authentic Nonya curry at home.
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