Super Easy Singapore Curry Chicken 新加坡咖喱鸡 Singapore Indian-Chinese Style Curry w/ Potatoes Recipe

Name: Super Easy Singapore Curry Chicken 新加坡咖喱鸡 Singapore Indian-Chinese Style Curry w/ Potatoes Recipe
Total time: 90 min
Ingredients: 3 Red onion; 2 stalks Lemongrass; 3 pieces Chili pepper; 1 ½ Ginger; 1 Turmeric; 1 Galangal; 10–12 pieces Shallot; 5 cloves Garlic; 5 pieces Candlenut; 16 pieces Dried chili; 2 tbsp Vegetable oil; 1 tbsp Cumin; 1 tbsp Coriander seed; 2 tbsp + 1 handful Curry, powder; 5 tsp Salt; 1 kg Whole chicken; 650 g Potato; ½ tsp Sugar; 660 ml Coconut milk

By Spice N' Pans · 90 min

Ingredients

Red onion3
Lemongrass2 stalks
Chili pepper3 pieces
Ginger1 ½
Turmeric1
Galangal1
Shallot10–12 pieces
Garlic5 cloves
Candlenut5 pieces
Dried chili16 pieces
Vegetable oil2 tbsp
Cumin1 tbsp
Coriander seed1 tbsp
Curry · powder2 tbsp + 1 handful
Salt5 tsp
Whole chicken1 kg
Potato650 g
Sugar½ tsp
Coconut milk660 ml

Instructions

Blend ingredients A into a paste, then fry it until the oil separates from the paste, about 20 minutes. Add some oil while frying.
Once the paste is stir-fried, add ingredients B and stir-fry to mix well.
Add the chicken and fry for a while, then add the potatoes.
Add 1 litre of 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 heat.
Leave the curry in the pot for 30 minutes before serving.

Summarized from Spice N' Pans's video. Watch it for the details.

Watch the recipe video

More recipes with

Garlic Onion Ginger Potato Red onion Chicken Shallot Coconut milk

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app