Here in Singapore every race (Malay, Indian, Chinese, Eurasians and Peranakan) have thier different versions of Curry Chicken. Each with slight differences in the cooking method and ingredients use but no matter what we always start with the basic rempah paste of shallots, garlic and ginger.
Traditionally each Nyonya household have thier own recipe for home-made Curry Powder. Due to the change in life style and the demands of modern life most households have resorted to commercially produce Curry Powder.
The home cooked version of the Nyonya Curry has the addtional ingredients of hard boiled eggs. So if you are invited to share a meal in a Peranakan home do not be surprise if you find eggs in the curry.