Combining Chinese cooking with Malaysian spices for a mouth-watering silky sauce. Best served with Chicken.
Cook From Frozen
Artificial Preservative Free
Artificial Colouring Free
Ingredients and Allergy Advice:
Onion, Water, Vegetable Oil, Curry Powder, Lemongrass, Dried Chilli, Garlic, Monosodium Glutamate, Chilli Powder, Pandan Leaf, Salt, Shrimp Paste, Coriander Powder, Turmeric Powder, Fennel Seed Powder, Cumin Seed Powder.
Serving suggestion for 2 pax:
Marinate 2 chicken thighs with 100g of Nyonya Curry Chicken paste for 10 minutes.
In a cooking pot, preheat 30g of oil.
Add the marinated chicken, 100g of water, 80g of coconut milk/evaporated milk (add more for preference) and 2 curry leafs to the cooking pot. Cook until the chicken is tender.
Add in about 1 fresh potato (cut into quarters). Cook until tender.
Ready to serve.