Curry Chicken

curry chicken 2
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CategoryDifficultyBeginner

Curry Chicken is undoubtedly one of the all-time favourites among Singaporeans. We love curry so much that we can have it for breakfast, lunch, dinner and even late-night supper!

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 kg chicken cut into equal portions
 8 potatoes medium size, cut into halves
 8 tbsp curry powder mixed with 8 tbsp water into a paste. We used House Brand meat curry powder
 250 ml coconut milk
 15 g curry leaves rinsed with water
 1 stalk lemon grass cut into half, beaten to release the fragrance
 2 inch ginger
 8 garlic (1 whole pcs ,small 8 pcs)
 8 shallots (Small 8pcs)
 salt to taste
 soy sauce to taste
1

Step 1: Parboil potatoes for 5 mins. Remove from water and lay them in a bigger pot that you are going to cook the curry.

2

Step 2: Put Ginger, garlic and shallots with 4 tbsp of water. Blend into a paste.

3

Step 3: Cook the curry chicken - In a wok, fry curry leaves and lemon grass till the water dries up. Add in 5 tbsp of oil, curry paste and blended ingredients, stir-fry till the oil surfaces on top. Add in chicken, stir-fry with the curry mixture till the meat is ¾ cooked. Transfer the chicken into the pot with potato.

4

Step 4: Pour in water, ensure that the water covers the ingredients in the pot. Cook for 10 mins, stir the curry every 3 mins to prevent the bottom from getting burnt. Once the chicken is fully cooked, pour in coconut milk. Add salt / soy sauce to taste. Allow it to boil for another 5 mins till the curry thickens.

5

Step 5: Serve with rice or french loaf

6

Recipe Notes
Tips : -
Submerge peeled potato into a bowl of water to prevent it from turning brown
Submerge shallot into a bowl of water to prevent tearing when removing the skin
Marinate the chicken with 2 tspn of salt to enhance the flavor

Ingredients

 1 kg chicken cut into equal portions
 8 potatoes medium size, cut into halves
 8 tbsp curry powder mixed with 8 tbsp water into a paste. We used House Brand meat curry powder
 250 ml coconut milk
 15 g curry leaves rinsed with water
 1 stalk lemon grass cut into half, beaten to release the fragrance
 2 inch ginger
 8 garlic (1 whole pcs ,small 8 pcs)
 8 shallots (Small 8pcs)
 salt to taste
 soy sauce to taste

Directions

1

Step 1: Parboil potatoes for 5 mins. Remove from water and lay them in a bigger pot that you are going to cook the curry.

2

Step 2: Put Ginger, garlic and shallots with 4 tbsp of water. Blend into a paste.

3

Step 3: Cook the curry chicken - In a wok, fry curry leaves and lemon grass till the water dries up. Add in 5 tbsp of oil, curry paste and blended ingredients, stir-fry till the oil surfaces on top. Add in chicken, stir-fry with the curry mixture till the meat is ¾ cooked. Transfer the chicken into the pot with potato.

4

Step 4: Pour in water, ensure that the water covers the ingredients in the pot. Cook for 10 mins, stir the curry every 3 mins to prevent the bottom from getting burnt. Once the chicken is fully cooked, pour in coconut milk. Add salt / soy sauce to taste. Allow it to boil for another 5 mins till the curry thickens.

5

Step 5: Serve with rice or french loaf

6

Recipe Notes
Tips : -
Submerge peeled potato into a bowl of water to prevent it from turning brown
Submerge shallot into a bowl of water to prevent tearing when removing the skin
Marinate the chicken with 2 tspn of salt to enhance the flavor

Curry Chicken

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