Best served with plain white rice, bread or fried rice vermicelli, curry chicken is a Singaporean favourite and a must-have for every special family occasion. Made with fragrant coconut milk and a quintessential Southeast Asian spice mix called the rempah, its aromatic and flavourful gravy is one that will bring the whole family together for the upcoming holidays!
What you’ll need
For the Rempah (spice paste):
- 25 pcs dried chili
- 15 shallots
- 3 cloves garlic
- 1 inch turmeric
- 1 inch young ginger
For Curry Chicken
- Rempah (above)
- 1 chicken (approx. 1.2kg)
- 3 tbsps curry powder
- 3 stalks lemongrass
- 500g potatoes
- 1 cinnamon stick
- 2 star anise
- 500ml coconut milk
- 900 ml water
How to make it:
- Blanch chili in boiling water for 10 mins, drain and dry
- Blend all ingredients in a food processor
- Fry rempah in 3 tbsps oil until chili oil floats to surface and fragrant (small fire)
- Marinate chicken with curry powder for at least 15 minutes
- Add chicken and lemongrass to rempah and fry until chicken turns opaque on outside
- Add potatoes, fry together until the gravy fully coats the potato
- Dilute 300ml coconut milk with 500ml water, then add to the pan and cook until chicken and potatoes are tender.
- Season with salt
- Add rest of coconut milk and cook on medium until the curry boils
- Serve with white Jasmine rice or crispy baguette!
(Note Salt should always be added before undiluted coconut milk to prevent any curdling.