Popeyes Recipes

Singapore Curry Chicken Recipe: 30 Minutes Is All You Need

26th September 2016

Make your own curry chicken in half an hour

curry-chicken-recipe

Curry is one of those dishes that looks complicated but is actually pretty easy to make. Whether you’re a beginner or a Masterchef-wannabe, this curry chicken recipe will definitely impress your family and friends.

The best thing about this recipe is you have complete control over all the ingredients – ain’t nobody got time to go through the ingredients in a pre-mix – and you can decide on the level of spiciness you want. The one we used here has a mild-medium spiciness that goes well with the creamy coconut base. What’s more, all you need is half an hour to make this – weeknight dinners can’t get any easier.

Ingredients (makes 4 servings)

Spice Base

  • 1 medium onion, sliced
  • 1 bulb garlic
  • 10 dried chillies

Chicken curry

  • 1 whole chicken
  • 2 potatoes, cut into quarters
  • 1 tomato
  • 1 stalk lemongrass, cut into half
  • 1 tsp turmeric powder
  • Pinch of salt
  • 2 cups water
  • 200ml coconut cream

Equipment

  • Blender
  • Large mixing bowl
  • Large frypan

Instructions

Spice Base

  1. Blend onion, garlic and dried chillies until a smooth paste is formed.
  2. In large frypan, stir-fry mixture with olive oil until fragrant.

Curry sauce

  1. Add lemongrass, tomato and tumeric powder into spice base.
  2. Add chicken and mix well.
  3. Add water and a pinch of salt.
  4. Add potatoes and leave to boil for 15 minutes until chicken is cooked.
  5. Add coconut cream and turn to low heat for 1 minute.

To serve

  1. Mix well and serve with rice or bread.
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