Rempah Ratus Kitchen shares a Nyonya Chicken Curry recipe today. This curry is part of the culinary heritage of the Nyonya community of Malaysia. Made with coconut milk, this Malaysian Coconut Milk Chicken Curry is creamy and flavoured with aromatic herbs and spices. This recipe is made Rempah Ratus Kitchen style with curry powder. Do try this chicken curry nyonya style at home and let me know in the comments section below how you liked it.
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Email: rempahratuskitchen@gmail.com

Ingredients:
800 g bone in, skinless chicken pieces.
½ cup cooking oil
1 inch piece cinnamon
2 star anise
3 stalks lemongrass (just the bottom white part), bruised
3 stalks curry leaves
6 kaffir lime leaves, sliced thin
2 medium sized potatoes, cut into chunks
600 ml water
200 ml thick coconut milk
Salt to taste
1 tbsp brown or white sugar

To be ground into a smooth curry paste:
12 g fresh ginger, chopped
8 cloves garlic, chopped
1 ½ inch fresh turmeric
5 candlenuts/ macadamia nuts
1 big onion, chopped.
20 g belacan (dried shrimp paste)
1 heaping tbsp chilli powder
4 tbsp curry powder
Some water

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