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
Singapore Curry Chicken
Ingredients
- 1 chicken cut into 12 pieces
- 1 onion cut into thin slices
- 10 curry leaves
- 3 tbsp. oil
- 1/2 kg potatoes cut into about 3cm x 3cm x 3 cm
- 1 cup thin coconut milk
- 1/2 cup thick coconut milk
Curry paste
- 50 g ginger slices skin scrapped off
- 10 cloves garlic
- 5 shallots or 1 big onion, cut into small pieces
- 10 dried 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)
- 1 stalk lemongrass bottom only, sliced finely
- 1 tsp chicken powder
Instructions
- Grind the paste.
- Add 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.
- Add 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.
- Simmer until potatoes and chicken are cooked. Then add coconut cream.
- Bring to boil and then season with salt, lemon and pepper to taste.
- Serve with anything you fancy.
