Singapore chicken curry is pure comfort fare
Simran Singh grew up with classic Singaporean chicken curry and always wanted to re-create it from scratch as an easy weeknight meal. Served with jasmine rice or warm soft rolls, it’s the perfect comfort food for a cold, drizzly evening. Round out the meal with stir-fried vegetables or carrots and cucumbers quickpickled in some rice wine vinegar and sugar.
The last time we visited Singapore, Simran was on a mission to obtain the perfect curry powder recipe. Absolutely everyone we asked at the markets and grocery stores for advice suggested we use Baba’s Meat Curry Powder. It’s actually a Malaysian blend that includes coriander, chiles, cumin, fennel, turmeric, pepper, cinnamon, cardamom, star anise, nutmeg, bay leaf and cloves. As it turns out, that curry spice mix is so easily obtained online — Amazon carries it — developing the perfect copycat version can wait.
This recipe uses boneless, skinless chicken thighs to speed up the cooking time. We’ve also added potatoes to this recipe and find they are almost a bigger attraction than the chicken — we always end up fighting over the last potato bites.
This curry can be made in the slow cooker rather than the stovetop, if you’d like. Saute the curry paste, chicken and potatoes on the stove, then transfer the mixture to the slow cooker, add the water or stock and let it carry on gently simmering while you go about your day. If you take the slow cooker route, add the coconut milk during the last hour of cooking and use a little less water, since there’s less evaporation with a slow cooker.
The curry gets better and the flavors intensify as the dish sits overnight in the fridge.
Singaporean Chicken Curry
Serves 4 to 5
Ingredients
FOR THE CURRY SPICE PASTE:
5 tablespoons Baba’s curry powder 3 to 4 tablespoons water N cup fresh ginger, peeled and roughly chopped
7 to 8 cloves garlic
1 cup shallots, roughly chopped 4 or 5 Thai bird’s eye chiles
1 to 2 tablespoons vegetable oil
FOR THE CHICKEN CURRY:
3 tablespoons vegetable oil
2 stalks lemongrass, outer layers removed, bruised and cut into 2 to 3-inch pieces
1K pounds boneless, skinless chicken thighs, cut in 1K to 2inch cubes
3 potatoes, cut into 1-inch cubes
(roughly one pound)
2to2 K cups water or chicken stock Salt, pepper to taste
13.5-ounce can coconut milk
Directions
FOR THE CURRY SPICE PASTE:
Mix the curry powder and water together to form a paste. Using a food processor, blender or mortar and pestle, combine the currywater mixture, ginger, garlic, shallots, chiles and 1 tablespoon oil, grinding until smooth. Add a second tablespoon of oil if needed. (This spice paste ahead and frozen for future use.)
FOR THE CURRY:
Heat the oil in a heavy-bottomed pot and add the curry spice paste. Saute over medium heat for 7 to 10 minutes, or until the paste turns two shades darker, i.e., a rich, dark brown color. (Tip: If the paste sticks or you’re worried about burning, add a tablespoon of water to the pot and loosen any bits from the bottom of the pan.)
Add the lemongrass and chicken pieces, coating them in the spice paste, and continue sauteing over medium heat for another 7 to 8 minutes.
Add the cubed potatoes and continue cooking over medium heat for another 2 to 3 minutes.
Add the water or chicken stock. Bring to a boil, then reduce heat and simmer, uncovered, for 25 to 30 minutes, tasting and seasoning with salt and pepper as you go.
Five minutes before serving, add the coconut milk and bring curry back to a simmer. Taste and adjust seasoning before serving.