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Singapore Chicken Curry

 Singapore Chicken Curry

I was rolling and turning trying to open my eyes as the alarm clock went off at 6 am when the sun poured through my window. Another day had dawned bringing with new hopes and aspirations to start my day. Slowly and unsteadily I entered the kitchen rubbing my bleary eyes to find a shady figure roaming around carry a tray out of the oven. The aroma of the freshly baked bread with herbs filled the room making my tummy crying with hunger.


Myself: What are doing so early in kitchen sunshine?

Little Chef: I'm baking for today's lunch mommy. Have you forgotten??

Myself: What's so special today?

Little Chef: Ohh !! You promised to prepare Singapore Chicken Curry if I-bake bread right?? (giving me a nasty look). 

Myself: Yeah right. 


As everyone knows I enjoy cooking a lot  more than thought I would by the time I finished. Every meal in my house eventually ends with a discussion about what the next meal will consist. "THE FOODIE FAMILY". I have promised my family that I would prepare "Singapore Chicken Curry" and here my little chef preparing bread to be dipped in with a bowl of curry for lunch which I have completely forgotten.

Anyways chicken curry is one of my all time favorite comfort food - a mixture of Singaporean , Malaysian and Indonesian style with thick coconut milk scented with lemon grass and spices. A slightly different version compared  to our South Indian Style Curries. 


This is my ultimate chicken curry: flavory and savory with the hint of Indian spices and thick coconut  as base. Tender large juicy piece of chicken, soft and tender potatoes that holds its space and a sauce thick enough to coat a spoon. I love the depth of flavors in this curry and let me tell you, if you tell me that it actually tastes similar to something you have eaten it’s the earthy flavors from curry leaves, star anise, black peppercorns, red chili and fresh turmeric.I

Unlike my other recipes ,this one is slightly time consuming as the curry paste and powder are prepared freshly from scratch. Is there a dish that's close to your heart that you miss would be this plate of rice with the curry. Every family gas its own chicken curry recipe , so does mine with a touch of Singapore flavor. Its rustic, spicy, flavorsome and insanely delicious.


Like any other authentic dish it is time consuming and labor-intensive but it is worth the hard-work?? I would absolutely say "YES". I think I have finally nailed it-The Taste Bud Of South East AsiaAuthentic Singapore Chicken Curry. Made from scratch with fresh herbs and spices from my kitchen pantry. Can anyone think of a better way to spend this lock down period. Feel free to let me know and I would love to try out.

Ingredients:
For the Paste:
1 cup shallots
1 whole  clove of garlic
small ginger paste
1 lime leaf
5 crushed lemon grass
2 tbsp Singapore Curry Powder
salt to taste

Preparation Methods:
Heat wok with some peanut oil and fry all the ingredients until fragrant. Grind the mixture to a fine paste once cooled and keep aside.

For The Singapore Curry Powder:
2 tbsp coriander seeds
1 tbsp fennel seed
1 tbsp cumin seeds
1 tsp pepper
6 cloves
4 green cardoman
small cinnamon stick
1 star asin
1/4 tsp nutmeg powder
2 tsp turmeric powder
6 dried chilli ( accordingly to per taste)
salt to taste

Preparation Methods:
Dry roast all the ingredient and grind to a smooth powder and keep aside. Once cooled transfer to glass jar and store for future use.

1 cup of cut chicken pieces
2 large red onion chopped
2 large potato diced
2 lemon grass crushed
2 lime leaf( optional)
1 sprig curry leaf
1 cup thick coconut milk
2 tbsp of Singapore Curry Powder
salt to taste

Preparation Method:
Heat a heavy bottom wok on medium heat and add about 2 tbsp of oil and add the chopped onions followed by the crushed lemon grass, curry leaves and lime leaf. Allow all the ingredient s to give out its fragrance. After about 5 minutes add the diced potatoes and the chicken pieces. Then add some salt, curry powder and allow the chicken and potatoes to cook well. 


Finally add the coconut milk and let the curry come to a boil. Remove from the stove and serve with steaming rice or plain white bread.








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