Singapore Chicken Curry Recipe (Chinese Cooking)
Welcome to Chinese Cooking. My name is Xiao Wei, even at a early age I have always had a strong passion for Cooking. My family still live in northern Chinese, where I visit each year and pick-up new Asian/Chinese recipes.
This is a recipe given to me by one of my Singaporean friends. It’s a mild and slightly sweet curry dish.
Ingredients:
6 Chicken Breasts
3 Chicken Drumstick
3 Carrots
3 Medium Size Potatoes
2cm Ginger
5 Cloves Garlic
5 Tbsp Curry Powder
1 Star Anise
3 Spring Onions
Small Bunch Coriander
400ml Coconut Milk
600ml Chicken Stock
3 Tbsp Tomato Puree
2 Tbsp Sugar
Salt to Taste
Method:
1. Chop the ginger
2. Chop the garlic
3. Chop the spring onions
4. Roughly chop the coriander
5. Cut carrots into bite size pieces
6. Cut potatoes into bite size pieces
7. Chop off the knuckles off each drumstick
8. Then chop into 2 equal size pieces
9. Cut chicken breasts into about 1 inch cubes
10. Heat 3 tablespoons of oil in a wok
11. Add ginger and half the garlic, fry for few seconds
12. Add chicken and fry for 5 minutes
13. Add curry powder and fry for 2 minutes
14. Add carrots and fry for 2 minutes
15. Add stock, star anise and remaining garlic
16. Bring to the boil
17. Place a lid on the wok
18. Reduce heat to low and cook for 20 minutes
19. Add the potatoes and stir
20. Bring it back to the boil
21. Replace lid and cook for 20 minutes until potatoes are soft
22. Turn the heat to high
23. Add the coconut milk
24. Add tomato puree, sugar and salt
25. Add spring onion, coriander and stir
26. Transfer into a dish, garnish and serve
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