Singapore Chicken Curry Recipe

Singapore Chicken Curry Recipe Recipe

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About Singapore Chicken Curry Recipe:

A delicious chicken curry with carrots and potatoes simmered in curry powder, stock and coconut milk.

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  • 15 Ingredients
Ingredients
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Ingredients for Singapore Chicken Curry Recipe Recipe

  • 1 No.s Chicken breasts cut into inch cubes 6
  • 3 No.s Chicken Drumsticks
  • 3 No.s Carrots cut into bite size pieces
  • 3 No.s Medium size potatoes cut into bite size pieces
  • 2 piece Ginger finely chopped
  • 5 No.s Garlic Cloves Finely Chopped
  • 5 tablespoon Curry powder
  • 1 No.s Star anise
  • 3 No.s Spring onion chopped
  • 1 bunch Coriander roughly chopped
  • 400 milliliter Coconut milk
  • 600 milliliter Chicken Stock
  • 3 tablespoon Tomato puree
  • 2 tablespoon Sugar
  • As required Salt
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Singapore Chicken Curry Recipe

STEP 01

-1)in a wok heat 3 tbsp oil, add 2 cm finely chopped ginger, 2 ½ finely chopped cloves of garlic and fry for a few seconds till aromatic.

STEP 02

-2)add chicken and fry for 5 minutes.

STEP 03

-3)add 5 tbsp curry powder and stir well. Fry for 2 minutes.

STEP 04

-4)next add 3 carrots cut into bite size pieces and fry together for 2 minutes.

STEP 05

-5)then add 1 star anise, 2 ½ cloves of garlic finely chopped, 600 ml chicken stock and bring to a boil.

STEP 06

-6)turn the heat to low, cover the wok and simmer for 20 minutes.

STEP 07

-7)then add 3 medium potatoes cut into bite size pieces and bring the curry to a boil.

STEP 08

-8)replace the lid and cook for another 20 minutes on medium heat.

STEP 09

-9)at this point, remove the lid and turn the heat to high.

STEP 10

-10)add 400 ml coconut milk and stir it into the curry.

STEP 11

-11)add 3 tbsp tomato puree, 2 tbsp sugar and salt to taste and mix well together.

STEP 12

-12)lastly add 3 chopped spring onions, a small bunch of chopped coriander and stir.

STEP 13

-13)transfer to a dish and serve hot with white rice.

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