28min 4 ppl
Singapore Chicken Curry
67 minutes
4 people
Hardover 60 min or 12+ steps
67 min · 7 steps
Hard: over 60 min or 12+ steps
476 kcalper person
Protein 36g
Carbs 20g
Fats 28g
About this dish
Singapore's everyday chicken curry: chicken and potatoes simmered in a mellow coconut curry built on curry leaves and a fried shallot paste, classically eaten with French loaf or rice.
Allergy Info
Celery
Diet Info
Meat
Ingredients
Fresh Produce
- Shallots6
- Garlic cloves4
- Fresh Ginger20 g
- Curry leaves10
- Potatoescut into chunks2
Meat & Poultry
- Chicken Thighsbone-in, cut into pieces900 g
Tins & Jars
- Coconut Milk400 ml
- Chicken stock300 ml
Spices & Seasonings
- Curry Powder40 g
Oils & Condiments
- Vegetable Oil40 ml
Utensils
- Blender
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Blend the shallots, garlic and ginger into a paste, and cut the chicken and potatoes into pieces.
Approx. 10 minutes
2
Heat the vegetable oil in a wok and fry the paste and curry leaves until fragrant.
Approx. 6 minutes
3
Stir in the curry powder and cook for 2 minutes until it smells toasted.
Approx. 2 minutes
4
Add the chicken and turn to coat well in the spice paste.
Approx. 5 minutes
5
Pour in the chicken stock and coconut milk, add the potatoes, and bring to the boil.
Approx. 5 minutes
6
Reduce to a simmer, cover and cook for 35 minutes until the chicken and potatoes are tender.
Approx. 35 minutes
7
Insert a meat thermometer into the thickest piece of chicken; it must read at least 74 degrees Celsius before serving.
Approx. 4 minutes
