Crowd-favorite Singapore curry chicken | The Manila Times

To the uninitiated, curry could be as basic as just employing coconut milk, just like how our variation of Filipino Curry Rooster is. To those people whose flavor buds have experimented with curries outside of our motherland, curry flavor profile can attain unparalleled heights.

Many nations around the world, like India, Japan, Thailand, Malaysia, and Singapore, every boast their special curry variants.

Singapore’s variation of chicken curry is flavorful due to the fact of the aromatics utilised.

Singapore’s version of rooster curry is flavorful mainly because of the aromatics made use of.

This week Singapore celebrated its National Day and one particular distinctive foodstuff memory I have of this country is Singapore Curry Chicken.

This dish is a pricey preferred of mine, anything that I maintain close to my heart, ala core memory design and style. I recall how my Auntie – the mom of my BFF in Singapore – served this alongside crusty bread throughout my to start with year of living in the Lion City.

I assume we were being in some gathering of sort and the potluck foodstuff that my good friend introduced was a significant casserole of this curry. That second has been ingrained in my intellect and compelled me to check out all the kinds of curries out there.

Get the most recent information

shipped to your inbox

Indication up for The Manila Instances newsletters

By signing up with an email address, I acknowledge that I have examine and concur to the Phrases of Support and Privacy Policy.

This dish is usually liked with bread but us rice-loving Filipinos will doubly get pleasure from this with hot steaming rice. Appreciate my variation of Singapore Curry Rooster – and do not overlook the rice!


1 whole hen, slash into components

Lemongrass stalks, white components bruised and chopped approximately

A number of cloves of garlic

1 to 2 medium sized onions, quartered

9 teaspoons curry powder

6 teaspoons chilli powder

1 pack of 400ml coconut milk

Salt to style

Curry leaves to garnish

Vegetable oil

1 kilo potatoes, quartered

Chicken inventory



1. Mix lemongrass, garlic, ginger and onions until you kind a paste. Set aside.

2. In a bowl, merge the chili and curry powders. Insert nine tablespoons of h2o and combine to sort a thick paste.

3. In a pot, parboil potatoes for about 10 minutes. Set aside.


1. Wash the curry leaves and pat to dry.

2. In a pan, warmth a handful of teaspoons of oil till incredibly hot. Slowly but surely increase the curry leaves and fry for one particular to two minutes. The leaves will give a sizzle. Set apart in a plate with paper towels to drain surplus oil.

3. Warmth oil in a different casserole and the moment incredibly hot, increase the blended paste. Prepare dinner for a moment or two.

4. At the time onions are translucent include the curry paste and combine thoroughly to prepare dinner for about a few minutes.

5. Deliver to one side of the casserole the curry combination and add the chicken sections to brown. When seared or browned you might insert your chicken stock or water plenty of to just include the meat. Deliver the casserole to a boil.

6. Lower the hearth and simmer. Insert the coconut milk and keep on cooking for about 45 minutes.

7. Incorporate the parboiled potatoes on the previous 10 minutes of cooking.

8. Time to style

9. Include curry leaves

10. Serve with scorching steaming rice

Produce: Tends to make four to 5 servings


– The dish can be served vegan style: fry tofu cubes independently and make the curry as for every recipe previously mentioned.

-You can make this ahead of time. Make a big batch (and freeze some for another food) to help you save on effort and hard work and time

Content cooking!


The creator may possibly be reached at [email protected] or adhere to her at Instagram @kaycalpolugtu and @aplateofbahaykubo.