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Singaporean Curry

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 cups

Ingredients
  

  • 1 medium potato cut into 2cm x 2cm x 2cm roughly
  • 2 chicken thighs cut into 2cm x 1 cm size
  • 1/2 cup coconut milk
  • 1/2 cup of water
  • 1 stock cube or 1 tsp of bullion
  • A handful of curry leaves optional
  • 1 few Kaffir leaves optional
  • 1 stalk Lemon grass optional
  • 2 Tbsp of butter

Spices

  • 1 tsp ground cumin
  • 1 tsp ground red chilies adjust according to taste
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tsp curry powder

Pounded together

  • 15 g of ginger
  • 15 g of garlic
  • 1 onion
  • 2 red chilies optional

Instructions
 

  • Put the butter into a pot heated up at low heat. Meat it until you see some brown color. (You have made ghee)
  • Add ginger, garlic and onions and 1/2 tsp of salt
  • Once the onion has turned soft, add all the spices.
  • Add the potatoes and stir through
  • Add water and simmer till potatoes are cooked
  • Add the stock cube and chicken
  • When the chicken is cooked (about 3 minutes), add the coconut milk.
  • Add all optional ingredients
  • Serve with roti prata, toasted sliced bread, toasted baguette or rice when curry is still hot, or keep overnight and reheat when required.
  • Serves 2.