Super Easy Chinese/ Singapore Chicken Curry from Scratch 新加坡咖喱鸡 Adapted from Indian Curry Recipe

Super Easy Chinese/ Singapore Chicken Curry from Scratch 新加坡咖喱鸡 Adapted from Indian Curry Recipe

We Singaporeans literally do not get tired of having curry chicken. We love love love curry chicken! We have curry chicken at parties. We have curry chicken for lunch and dinner. Our version of curry chicken is slightly different from the usual Malay or Indian curry. You gotta try it to understand what I’m talking about.

See the ingredient list below for your easy reference.

We would like to give special thanks to Greenpan for letting us try out their high quality non-stick Dutch Oven Pot in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Serves 8 pax

Ingredients (A)
3 red onions
2 stalks of lemongrass (only white stem)
3 pieces of red chilli (remove seeds)
1.5 thumb size of young ginger
1 thumb size of fresh turmeric
1 thumb size of galangal
10-12 pieces of shallots
5 cloves of garlic
5 pieces of candlenut
16 pieces of dried chilli (rehydrated & deseeded)
2 tablespoons of cooking oil

Ingredients (B)
1 tablespoon of cumin (dry roasted & grounded)
1 tablespoon of coriander seeds (dry roasted & grounded)
2 tablespoons of meat curry powder
A handful of curry leaves
2 teaspoons of salt

Ingredients (C)
1 kg of whole chicken
650g of potatoes
1 litre of water
0.5 teaspoon of sugar
3 teaspoons of salt
660ml of Ayam brand coconut milk (2 packs)

Blend ingredients A into a paste then fry until the oil separates from the paste. This frying step will take about 20 mins. Add some oil when frying.

Once the rempah paste is stir fried, add ingredients B and stir fry to mix well.

Then add chicken and fry for a while, followed by the potatoes.

Add water and simmer for 30-35 minutes or until the potatoes are soft.

Slowly stir in the coconut milk and bring to a gentle simmer then turn off the flame.

Leave the curry in the pot for 30 mins before serving.

GreenPan Dutch Oven:

If you like this recipe, you might like these too:

Singapore Chicken Satay

Singapore Satay Sauce

Spice N’ Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

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