17-Minute Nyonya Chicken Curry

Step 1: Heat a wok over high heat and add the shrimp paste, cinnamon stick and star anise. and stir-fry for 30 seconds or until aromatic and then add the curry paste and turmeric. Stir-fry for a further 30 seconds or until aromatic and now add the coconut cream, lemongrass and half the curry leaves; reduce heat to medium and simmer, stirring occasionally, for 7 minutes or until thickened slightly.

Step 2: Add the chicken, tamarind and sugar to the wok and cook, stirring occasionally, for 3 minutes or until the chicken is cooked through and top with the remaining curry leaves and serve with the warmed roti.