Singapore Curry Chicken
This is so often cooked in our house, I don’t even think we need to have a recipe. But I’d just document a standard version here just in case it is ever needed.
My mom cooks this at least twice a month, so did my dad, so did my mother-in-law. It is like the standard go to dish for everyone. We have it at picnics, at BBQ, at parties, at the Chinese, Malay and Indian hawker stalls… We eat it with french loaves, roti prata, rice, noodles, fried fritters and buns. We eat it almost everyday!!!
Here’s how I would cook it. This is our recipe.
singapore curry
Recipe
Singapore Curry Chicken
- Prep
- 0 min
- Cook
- 0 min
- Total
- 0 min
- Serves
- 0
Ingredients
- 1chicken cut into 12 pieces
- 1onion, cut into thin slices
- 10curry leaves
- 3 tbsp.oil
- 1/2 kgpotatoes cut into about 3cm x 3cm x 3 cm
- 1 cupthin coconut milk
- 1/2 cupthick coconut milk
Curry paste
- 50 gginger slices, skin scrapped off
- 10 clovesgarlic
- 5shallots, or 1 big onion, cut into small pieces
- 10dried chilies, soaked in hot water for 15 minutes
- 5 tbsp.meat curry powder, any brand or (1 tbsp turmeric powder, 1 tbsp cumin powder, 1 tbsp coriander seed powder, 1 star anise, 1/2 tsp ground ginger, 1 tsp red chili flakes)
- 1stalk lemongrass, bottom only, sliced finely
- 1 tspchicken powder
Method
- 01Grind the paste.
- 02Add about 3 Tbsp of cooking oil, bring to medium heat, then fry the paste at medium heat until the paste turns dark red, and oil exudes from it.
- 03Add the onions and fry until soft, then the potatoes and chicken pieces, curry leaves and thin coconut milk in this order, frying until the ingredient change color slightly each time.
- 04Simmer until potatoes and chicken are cooked. Then add coconut cream.
- 05Bring to boil and then season with salt, lemon and pepper to taste.
- 06Serve with anything you fancy.