Singapore Chicken Curry
My husband always talked about how great the food was in Singapore. Well, after visiting Singapore last year, I can’t get all of the great food out of my head. I’m addicted! To ease my craving a bit, I’ve been making Singapore chicken curry (Nonya chicken curry) at home. Since I can’t find any good Singapore-style restaurants in my area, this Singapore chicken curry dish has been keeping me sane.
Singapore chicken curry goes well with Jasmine or Basmati rice and also goes great with naan or roti. If you miss Southeast Asian food or want to try something new, try this Singapore-style chicken coconut curry recipe.
This recipe makes about 2 to 3 servings
- 12 oz chicken thigh fillet
- 10 oz gold potatoes
- 1.5 oz onion or shallot
- 2 tablespoon minced garlic
- 2 tablespoon grated young ginger
- 1 can coconut milk (14.5 oz)
- 1/4 cup water
- 2 tablespoon Indian curry powder
- 2 bay leaves
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar
- 1 teaspoon salt
- chili oil to cook
- Use a food processor to blend the onion (shallot), garlic, and ginger. Cut potatoes into large pieces (slightly larger than bite-sized). Make curry paste by combining 2 tablespoon curry powder and 2 tablespoon of coconut milk.
- Heat a wok or large pot. Add oil. Brown the potatoes and put aside. Lightly brown the chicken and put aside.
- Add 1 tablespoon chili oil to heated wok or pot and cook the blended onion, garlic, ginger mixture for about 2 minutes. Add the curry paste and mix well.
- Add the chicken and potato and stir well. Now add water, coconut milk, bay leaves, salt, and sugar. Cover and simmer for 15 minutes over medium-low heat (stir once in a while).
- Now add the lime juice and simmer for another 10 minutes (without the cover). Serve with Jasmine or Basmati Rice and naan or roti.