Violet Oon's Singapore chicken curry
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1two-inch piece fresh ginger, peeled and coarsely chopped
- 7cloves garlic, peeled and coarsely chopped
- 10shallots, peeled and coarsely chopped
- ½cup Singapore curry powder (see recipe)
- ½cup water
- 1chicken, cut into about 20 bite-size pieces
- 5tablespoons vegetable oil
- 3cups Thin Coconut Milk (see recipe)
- 1pound small potatoes, peeled and halved
- 2teaspoons salt, or to taste
- 1loaf French bread, cut into serving slices
Nutritional analysis per serving (4 servings)
1416 calories; 85 grams fat; 31 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 14 grams polyunsaturated fat; 95 grams carbohydrates; 16 grams dietary fiber; 16 grams sugars; 74 grams protein; 1836 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a mortar and pestle, pound, in this order, the ginger, the garlic and the shallots until they are fine. The ingredients may also be finely ground in the container of a blender or food processor.
- Step 2
Mix the curry powder with one-half cup water and blend to a paste. Mix half the curry paste with the pounded ginger, garlic and shallot mixture, and rub all over the chicken pieces. Marinate at least one-half hour.
- Step 3
Heat the oil in a wok or large frying pan over high heat. The oil should be very hot. Add remaining curry paste and fry for three to four minutes, or until paste is fragrant and turns a rich, dark brown.
- Step 4
Add the marinated chicken and reduce heat to medium, stirring constantly for about 10 minutes, or until spices are cooked.
- Step 5
Add the coconut milk and bring to a boil over high heat. Add potatoes and salt, and cook over medium heat for 30 minutes, or until chicken is tender and potatoes cooked. Note that this dish is better the second day. If the curry will be reheated later, slightly undercook at this stage so that the potatoes do not become mushy. Traditionally, this dish is served with fresh hot French bread for soaking up the thick gravy.
Private Notes
Comments
One of my favorite recipes, I've made this many times since it was originally published in 1983. Sometimes I serve it with white rice instead of French bread. Although I occasionally make the thin coconut milk from scratch, more often I save time and work by using canned (unsweetened) coconut milk. If the curry seems too thick I thin it out with water or chicken stock.
This chicken dish made with the Singapore Curry Powder recipe that was published in the Sunday magazine section is one of the best South Indian Tamil recipes there is.
One of my favorite recipes, I've made this many times since it was originally published in 1983. Sometimes I serve it with white rice instead of French bread. Although I occasionally make the thin coconut milk from scratch, more often I save time and work by using canned (unsweetened) coconut milk. If the curry seems too thick I thin it out with water or chicken stock.
Beautiful! Thanks!!