Singaporean Curry Chicken
A comforting pot of tender chicken and potatoes in a rich, coconutty curry gravy. Best eaten with French loaf bread or steamed rice.
Ingredients
- 1 whole chicken (cut into pieces)
- 3 large potatoes (peeled and cut into chunks)
- 200ml Coconut Milk
- 500ml Water
- 2 stalks lemongrass, bruised
- 1 sprig curry leaves
- Salt and sugar to taste
- Spice Paste (Rempah): Shallots, Garlic, Ginger, Blue Ginger, Turmeric, Dried chillies, Curry Powder
Instructions
Fry Rempah
Heat oil in a wok. Fry the blended spice paste along with lemongrass and curry leaves. Stir constantly until the oil separates and it smells intense.
Fry Chicken
Add the chicken pieces and sliced potatoes to the wok. Stir fry to coat the meat in the spices for about 3-5 minutes.
Simmer
Pour in water. Bring to a boil, then lower heat to simmer. Cover and cook for 20 minutes until chicken is cooked and potatoes are fork-tender.
Finish
Stir in the coconut milk. Warm through but do not boil vigorously (or coconut milk will split). Season with salt and sugar. Serve.
Chef's Note
"Choosing the right potato matters. I use russet potatoes because they break down slightly in the sauce, making the gravy thicker and richer naturally."
