Curry Curry is a great representation of Singapore’s rich ethnic history and there are plenty versions of curry such as Nyonya curry, Indian curry or Chinese curry. The main difference in taste is largely related to ingredients in the curry mix. This basic mix of curry powder aim to suit the taste buds of the masses. Some may add more chilli powder or turmeric powder to enhance the taste. A small amount of curry powder makes a pot and that’s makes it easy for any occasions with friends or family gathering!

Ingredients

  • Chicken
  • Potato
  • Shallot
  • Lemon Grass
  • Rice/ bread

  • Curry Leaves
  • Coconut Milk
  • Curry Powder
  • Onion Powder
  • Garlic Powder

Direction of use

  1. Prepare necessary ingredients. Wash and chop into portion size.
  2. Marinate chicken with 1 tablespoon of garlic powder and onion powder respectively.  Rest chicken for 30 – 45 minutes.
  3. Prepare the curry paste for frying; add 2 tablespoon of curry powder with water and mix well.
  4. Heat pan with oil. When oil is ready, fry shallot till golden brown. Add curry paste and continue to pan fry.
  5. Add chicken into pan. Continue to stir fry. Add lemon grass and curry leaves for more flavourful curry gravy. May add water if paste is too dry.
  6. When chicken is semi cook, add potato in the pan. Continue to stir fry for 2 -3 minutes. Mix the paste around chicken and potato.
  7. Transfer into a bigger pot (if required). Add water until the pot is half filled. Boil for 30 – 45 minutes.
  8. Add salt and coconut milk after 30 -45 minutes. Boil for another 15 minutes.
  9. After 15 minute, off stove. Ready to serve. Pair with rice/ bread.

Ingredients

  • Chicken
  • Potato
  • Shallot
  • Lemon Grass
  • Rice/ bread

  • Curry Leaves
  • Coconut Milk
  • Curry Powder
  • Onion Powder
  • Garlic Powder

Direction of use

  1. Prepare necessary ingredients. Wash and chop into portion size.
  2. Marinate chicken with 1 tablespoon of garlic powder and onion powder respectively.  Rest chicken for 30 – 45 minutes.
  3. Prepare the curry paste for frying; add 2 tablespoon of curry powder with water and mix well.
  4. Heat pan with oil. When oil is ready, fry shallot till golden brown. Add curry paste and continue to pan fry.
  5. Add chicken into pan. Continue to stir fry. Add lemon grass and curry leaves for more flavourful curry gravy. May add water if paste is too dry.
  6. When chicken is semi cook, add potato in the pan. Continue to stir fry for 2 -3 minutes. Mix the paste around chicken and potato.
  7. Transfer into a bigger pot (if required). Add water until the pot is half filled. Boil for 30 – 45 minutes.
  8. Add salt and coconut milk after 30 -45 minutes. Boil for another 15 minutes.
  9. After 15 minute, off stove. Ready to serve. Pair with rice/ bread.

Ingredients

  • Chicken
  • Potato
  • Shallot
  • Lemon Grass
  • Rice/ bread
  • Curry Leaves
  • Coconut Milk
  • Curry Powder
  • Onion Powder
  • Garlic Powder

Direction of use

  1. Prepare necessary ingredients. Wash and chop into portion size.
  2. Marinate chicken with 1 tablespoon of garlic powder and onion powder respectively.  Rest chicken for 30 – 45 minutes.
  3. Prepare the curry paste for frying; add 2 tablespoon of curry powder with water and mix well.
  4. Heat pan with oil. When oil is ready, fry shallot till golden brown. Add curry paste and continue to pan fry.
  5. Add chicken into pan. Continue to stir fry. Add lemon grass and curry leaves for more flavourful curry gravy. May add water if paste is too dry.
  6. When chicken is semi cook, add potato in the pan. Continue to stir fry for 2 -3 minutes. Mix the paste around chicken and potato.
  7. Transfer into a bigger pot (if required). Add water until the pot is half filled. Boil for 30 – 45 minutes.
  8. Add salt and coconut milk after 30 -45 minutes. Boil for another 15 minutes.
  9. After 15 minute, off stove. Ready to serve. Pair with rice/ bread.