A rich, heady sauce that's packed with colour and fragrance takes centre stage in this amazing Malaysian Curry. Brimming with personality, Nyonya Chicken Curry is one of the World's greatest.
In a pestle and mortar, a food processor or a stick blender, grind together all the paste ingredients until smooth.
Take 2 tablespoons of the paste and stir into the chicken. Leave covered for 1/2 to 1 hour to marinade (this is optional)
Heat the oil in a wok until hot - add the chicken pieces and let them brown for 5 minutes. Add the remaining curry paste and the coconut milk along with about 1 1/2 cups of water. Let this come to a simmer then reduce the heat to low. Simmer gently, uncovered for 30 minutes to reduce the sauce until thick and creamy.
Serve with plenty of fluffy Jasmine rice or some crunchy, flaky roti breads.