Singapore Curry Chicken Recipe: 30 Minutes Is All You Need

Make your own curry chicken in half an hour

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.