Saturday, August 13, 2011

Singapore Chicken Curry

Chicken curry is one of my favorite Singapore dishes. There is nothing more satisfying than a simple curry lunch dipped in crusty French bread, which is the way it's often eaten in Singapore.

My version of this curry is adapted from the Kurmah Chicken recipe from Mrs Lee's Cookbook.

  • 8 Chicken thighs, fats removed (leave skin on) mixed with:
  • 1 packet curry powder
  • 5 Tbs of coconut Milk
  • Minced ginger (4 thin slices, minced)
  • 5-6 potatoes, halved
  • 3-4 tomatoes, quartered
  • 1 onion, sliced
  • 4 cloves of garlic, sliced
  • 10 Tbs of oil
  • 1.5 tsps of salt
  • 2 cans of coconut milk
  • 2 Tsp of Sambal Belachan (I use the ready-made Glory Brand ).
  • 1 stalk of lemon grass (optional)
  1. Heat a deep frying pan (or wok) until oil and add 6 Tbs of oil. Stiry fry sliced onions over low fire until brown. Remove and set aside.
  2. Stir fry garlic and then remove.
  3. Add 4 Tbs of oil and stir fry chicken (without the coconut milk) for 5 minutes on medium then lower heat, and fry for 5-10 minutes until the oil comes to the top.
  4. Add the remainder of the coconut milk to the chicken mixture, tomatoes and potatoes and stir until all are coated in chicken curry.
  5. Add salt.
  6. Place the fried onions and garlic on the top of the frying pan and cover to simmer for about 20-30 minutes until the chicken and potatoes are cooked.  If you have lemon grass, add one stalk to the mixture as well for added fragrance.
  7. Taste and adjust with more salt if needed. Adjust curry if too thick by adding a bit of water or more coconut milk to thicken.
Serves 4-6

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