Three Easy Steps to a delicious Nonya Chicken Curry
This curry is traditionally made with chicken legs, preferably skinless and boneless. You will need 500g of deboned skinless chicken thighs and 400ml of coconut cream. This quantity will serve 2-3 persons.
- Heat a heavy duty pan and add the jar of Nonya Sambal curry mix and 100ml coconut cream. Bring to the boil.
- Add chicken and mix with the sauce. Cook on high heat for 5 minutes and then reduce to medium heat. Simmer for 30 minutes. Increase cooking time by 15 minutes if using chicken with bones on.
- Add remaining 300ml coconut cream during the last 5 minutes.
When ready to serve skim off excess oil and transfer to a serving dish. Garnish with shredded lime leaves or sliced red chillies.