Chicken curry is a staple dish in many Singaporean households. There are many versions of this dish most of which cater to each household’s tastebuds. My version is an offset to my mom’s chicken curry recipe. A little more flavour, a lot more gravy, and also a lot lighter.
Singaporean Chicken Curry
Chicken curry is a staple dish in many Singaporean households. There are many versions of this dish most of which cater to each household's tastebuds. My version is an offset to my mom's chicken curry recipe. A little more flavour, a lot more gravy, and also a lot lighter.
Ingredients
- 5 tbsp Meat Curry Powder (see notes 1)
- 8 pieces shallots peeled
- 4 cloves garlic peeled
- 1 piece ginger knob thumb sized
- 8 pieces chicken thighs and drumsticks
- 1 piece cinnamon stick
- 4 pieces cloves
- 1 piece star anise
- 2 stalks lemongrass trimmed to about 10cm and bruised
- 1 slice tamarind optional
- 3 cm galangal (blue ginger) peeled and bruised
- 4 pieces potatoes (medium-sized) peeled and quartered
- ½ cup sunflower oil
- 400 ml coconut milk canned
- 800 ml water
- 1 tbsp brown sugar
- 2½ tsp salt
Instructions
- Blend shallots, garlic and ginger to a smooth paste with little water to a smooth paste. Mix in the curry powder, then, marinate the chicken pieces with the paste for about 20 minutes.
- Over medium heat, add ½ cup of oil to a deep pot and fry the dry spices for 30 seconds, then, add the lemon grass and galangal for another minute.
- Add the marinated chicken with the curry paste into the pot and fry the chicken till about 70% of the chicken pieces change colour. This process takes about 10 to 15 minutes.
- Add the water, potatoes and tamarind slice and bring the pot to a boil. Once the water is boiling, lower the heat and let it simmer until the chicken is cooked. By now, the potatoes should also be soft, if not, cook them a little longer. This takes about 20 to 25 minutes
- Add the coconut milk, brown sugar and salt and mix it all together. Bring it back to a boil, then lower the heat down to a simmer for another 5 minutes for the curry to thicken slightly. Taste and adjust seasoning before serving.
Notes
- My favourite curry powder is the Baba’s brand, however, I couldn’t find them in my local Asian market. They only had Alagappa meat curry powder which I tried and tasted just as good!
- This dish works without the spices too however it creates a bit more depth with them in it.
- The tamarind slice is optional. it creates a slight umami taste that you can do without.