This is my all-time-favourite curry dish, a peranakan/nonya lemon chicken curry which I cooked last Thursday, based on the recipe in Mrs Leong Yee Soo's Best of Singapore Cooking cookbook, recipe has already been posted here.
I have cooked this dish many times in the past as I prefer this curry recipe to the other curry recipes which I have tried. Each time I always add in lots of tamarind juice and freshly-squeezed lemon juice, because that is what I like about this curry, it has a lemony tangy taste in addition to a rich nutty taste from the candlenuts. And if you like it hot and spicy, you can always add in the spiciest chilli sauce on the market. I used to add 1 tablespoonful of ABC extra-hot chilli sauce which gave it an extra punch and 1 tablespoonful of thai garlic chilli sauce to balance out the spiciness, but this time round as I ran out of the ABC extra-hot chilli sauce, so I added the thai Sriracha chilli sauce instead. If you find the chilli sauce too hot for your palate, then just add in more coconut milk to reduce the spiciness, that is the beauty of making curry, you can always adjust it to taste by adding more coconut milk or water. :)
In the past, I had neither the time nor the opportunity to take step-by-step pictures while I prepared my curry dishes, this was the best opportunity I had so far. :)