This Singaporean Chicken Curry is a delicious dish that is full of flavor and spice. It is made with a combination of chicken, potatoes, and a variety of spices. The dish is cooked slowly to bring out the flavor and to ensure that the chicken is cooked through.
Ingredients
-
2 lbs Chicken
-
2 cups Potatoes
-
3 tbsp Curry Powder
-
1 tsp Ground Turmeric
-
1 tsp Ground Cumin
-
1 tsp Ground Coriander
-
1 tsp Ground Ginger
-
1 tsp Ground Cinnamon
-
0.5 tsp Ground Cardamom
-
1 cup Coconut Milk
-
2 tbsp Vegetable Oil
-
1 tsp Salt
Chicken
Potatoes
Curry
Spicy
Singapore
Main Course
add to Bring shoping list
add to G Google Calender
- short description
-
Cut the chicken into cubes and potatoes into cubes.
Mix the curry powder, turmeric, cumin, coriander, ginger, cinnamon, and cardamom in a bowl.
Heat the oil in a large pan and add the chicken and potatoes.
Cook until the chicken and potatoes are lightly browned.
Add the spice mixture and stir to coat the chicken and potatoes.
Add the coconut milk and stir to combine.
Bring the mixture to a boil, reduce the heat and simmer for 45 minutes or until the chicken and potatoes are cooked through.
- detailed description
-
Cut the chicken into cubes that are about 1 inch in size. Peel and cube the potatoes into cubes that are about 1 inch in size.
In a small bowl, mix together the curry powder, turmeric, cumin, coriander, ginger, cinnamon, and cardamom. Set aside.
Heat the vegetable oil in a large pan over medium-high heat. Add the chicken and potatoes to the pan and cook for about 5 minutes, stirring often, until the chicken and potatoes are lightly browned.
Add the spice mixture to the pan and stir to coat the chicken and potatoes with the spices.
Pour in the coconut milk and stir to combine. Bring the mixture to a boil, reduce the heat to low and simmer for 45 minutes or until the chicken and potatoes are cooked through.
Serve the Singaporean Chicken Curry hot with steamed rice or naan bread.
back
