Singapore Curry Chicken


Singapore curry chicken

Singapore Curry Chicken

  • Servings: 4-6
  • Time: 2hrs
  • Difficulty: medium
  • Print

INGREDIENTS

  • 1 whole chicken, chopped into chunk pieces (or few packets of chicken meat) about 1.5 lb
  • 1 stalk of lemon grass
  • 1 can of coconut milk
  • 2 tbsp meat curry powder
  • 2 potatoes, peeled and cut into chunks
  • 1/4 yellow onion, quartered
 Curry paste ingredients
  • 7 shallots, peeled
  • 5 cloves of garlic
  • 3 thick slices of fresh ginger
  • 1 stalk of lemon grass
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 10 dried red chili, seeds removed and soaked in warm water for 15 minutes
  • 4 Thai chili (optional) Add for extra spicy
  • 4 candlenuts
 

METHOD

    1. Marinate chicken pieces with 2 tsp salt and 1 tbsp sugar. Set aside for 30 minutes.
    2. Optional:  Fry potatoes till golden brown.  Drain and set aside.  I skipped this step for healthier version.
    3. Blend all curry paste ingredient till smooth.  Add vegetable oil for easy blending.
    4. Heat 1 tbsp oil in wok.  Add curry paste and cook under medium low fire for 20 minutes.  Keep stirring the paste with wooden spoon while cooking.
    5. Add 2 tbsp of coconut milk to avoid paste from getting burnt.
    6. Add lemon grass and curry powder, and cook for another 10 minutes.  The mixture should turn darker in color by now.
    7. Add chicken pieces and stir to coat evenly.  Increase heat to medium, and cook the chicken for 5 minutes.
    8. Add coconut milk, potatoes and onion.  Cook for 20 minutes under medium heat, and keep stirring!
    9. Season with 1 tsp soy sauce or fish sauce, 1/2 tsp sugar, and 1 tsp salt.  Adjust to own taste.
    10. Sprinkle with crispy shallots, and serve warm with rice or bread.

 

This slideshow requires JavaScript.

 
 

Singapore Curry Puff (Baked) 新加坡咖喱饺 (烘焙)


My second attempt in making curry puffs.  This time I attempted a “short-cut” version.  I baked the curry puffs instead of frying.   And I used frozen pastry sheets (and it turned out great!)   To save time, I use curry puff mold that I bought in Singapore 😉  This “short-cut” method took only 1 hour for whole process!
I will post another recipe for the curry puff dough in fried version.  It is impossible to use camera during dough making and the frying process is so oily!  I have to wait for my husband to be around to take pictures 🙂

Singapore Curry Puffs

Singapore Curry Puffs

Singapore Curry Puff (Baked)

  • Servings: 4-6
  • Time: 1hr
  • Difficulty: easy
  • Print

INGREDIENTS

  • 2 rolls of frozen pastry sheets
  • egg wash (1 beaten egg with 1 drop of yellow coloring)
  • Fillings ingredients
  • 5 russet potatoes, peeled and cut into small chunks
  • 2 yellow onions, peeled and cut into small chunks
  • 1 cup frozen peas or frozen mixed vegetables
  • 1 skinless and boneless chicken breast & 1 chicken thighs, cut into cubes (opt out for vegetarian version)
  • Curry paste – Mix 4 tbsp curry powder, 1 tsp chilli powder, 1/2 tsp Turmeric powder with 1/2 cup water into paste.
  • Seasoning – 3 tbsp soy sauce, 1 tsp salt and 1 tbsp sugar (adjust according to taste)

METHOD

  1. Soak potato cubes in cold water for 1 hour.  Drain potatoes before use.
  2. Heat 1 tbsp oil in a non-stick pan.  Add onion and stir fry till fragrant.
  3. Push onions to one side of pan, and add little oil.  Turn down the heat to medium low, and add curry paste.
  4. Stir fry curry paste till fragrant for about 3 minutes, and combine with onions.
  5. Add chicken meat and stir fry till cooked.
  6. Add potatoes and stir fry till well combined.  Add peas or mixed vegetables.
  7. Add water till the mixture is half covered.  Bring to a boil and keep stirring the mixture.
  8. Add seasoning and bring mixture to a simmer for 15 minutes or until potatoes are tender.
  9. Remove curry fillings and set aside to cool.
  10. Dust board with flour, roll our pastry sheets to 1/4 in thickness and use fluted-edged cutter to cut pastry into rounds.
  11. Place a tablespoon of cooled filling in the centre of each round.  Moisture half the edge with water and bring the other half to seal using curry puff mold.  If curry puff mold is unavailable, use fingers to pinch the edges.
  12. Place curry puffs on a greased baking trays.  Brush with egg wash glaze, and bake in a very hot oven at 450F for 10 mins.  Bake on centre of oven.
  13. Reduce heat to 400F and bake for another 15 mins or till golden brown.
  14. Lift curry puffs onto a wire rack to cool.
 

This slideshow requires JavaScript.

Opor Ayam (Chicken in yellow coconut-based gravy)


INGREDIENTS

1 whole chicken, chopped into large pieces
1 stalk lemon grass, only the lower white part
4 tbsp oil
1 can coconut milk, about 500ml
300ml water
1 tbsp sugar
1 tbsp salt
dash of fish sauce
dash of light soy sauce
2 lime leaves (optional)
1 peeled potato, cut into chunks
 
Rempah (blended ingredients)
2 red chillies
1 tsp galangal powder
4 cloves of garlic
3 thick slices of yellow ginger
5 big shallots or 10 small shallots
4 candle nuts
2 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1/2 tsp white pepper
4 tbsp oil

METHOD

(1)  Blend all ingredients listed in purple color, and set aside.  Blend till the mixture is fine.  Add little water for easy blending.
(2)  Heat 4 tbsp oil in stainless steel wok or pan (to avoid discoloring from coconut), and add blended ingredients and lemon grass.
(3)  Stir fry till the mixture darkened in color and and fragrant in smell.  Add little oil to avoid mixture from sticking to the bottom of wok.
(4)  Add 5 tbsp of coconut milk and stir fry for another minute for a smooth gravy.
(6)  Add the chicken and potatoes, and stir fry for 10 minutes or until the chicken is almost cooked.
(7)  Add the remaining coconut milk, water, seasoning and lime leaves.
(8)  Bring to the boil for 15 minutes, uncovered.
(9)  Serve warm with rice or toasted french bread.
 

 

This slideshow requires JavaScript.


 
 
 

Curry Chicken (咖哩鸡)


INGREDIENTS 材料 (Serves 6)

1 whole chicken, chopped into bite pieces (you can buy chopped chicken meat from market)
1 lemongrass, white part only (pound slightly with back of knife)
3 potatoes, peeled and cut into chunk pieces
1 can cooking coconut milk (or fresh coconut milk if you can find any!)
1 tbsp curry powder (I prefer Baba curry powder bought from Singapore)
 

Curry paste:  Blend together
4 oz or 7 shallots, peeled
4 cloves garlic
2 oz ginger, sliced
1 lemongrass, sliced
10 fresh red chillies
5 dried chillies, soaked in warm water

Seasoning: 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp salt.

METHOD

(1)  Blend the curry paste ingredients to a fine paste.  Add little oil for easy blending.
(2)  Heat 1 tbsp oil in pan.  Add blended curry paste and lemon grass.  Stir fry till fragrant about 10 minutes.
(3)  Add a few tablespoons of oil while frying.  Add curry powder.  Keep stirring to avoid curry paste getting burnt.
(4)  Add chicken pieces and stir fry till chicken are half cooked.
(5)  Add coconut milk and stir till gravy boils.
(6)  Add potatoes, and simmer for another 15 – 20 minutes or till potatoes are soft.
(7)  Season with soy sauce, salt and sugar.  Taste and adjust to your preference.
(8)  Remove and discard lemongrass.  Serve with rice or toasted french loaf.  Enjoy!
 

This slideshow requires JavaScript.


Singapore Curry Vegetables (咖哩菜)


INGREDIENTS 材料 (Serves up to 6)

Curry paste ingredients
8 dried chillies (soaked in hot water, drained and remove seeds) – you can also use fresh red chilli
2 lemon grass (white portion only), sliced thinly
10 shallots (peeled)
1 thumb size fresh Turmeric (peeled)
1 palm size Galangal (peeled)
2 tbsp of oil + little water
 
Blend everything till fine.  Add little oil if the mixture is too dry to blend.
 
400ml Coconut milk (for health conscious, substitute 200 ml of coconut milk with regular milk)
1 cup of evaporated milk
1/2 cabbage (sliced into bite size)
1 carrots (chunk size)
10 lady fingers
2 eggplants (chunk size)
firm bean curd (sliced and pan fried)
Beancurd puff (taupok) available in Asian grocery store
1/2 lb long beans (green beans)
2 potatoes (peeled and cut into chunks)
you can adjust the amount of vegetables to your liking.
Seasoning:  2 tbsp Fish sauce, 1 tbsp sugar,  1 tsp salt and 1 tbsp soy sauce (adjust according to own preference)

METHOD 做法

(1)  Add 2 tbsp oil in wok.  Heat the oil in medium heat.
(2)  Add blended curry paste and keep frying till fragrant (not burnt!).  Keep stirring so that the mixture will not stick to the wok.
(3)  Add half of coconut milk  and stir again.
(4)  Increase the heat to medium high.  Add all vegetables and mix well. Cover the wok.  Stir the vegetables while cooking.
(5)  When the vegetables about to soften (about 15mins), add seasoning and rest of coconut milk.  You can add about 1 cup of water if prefer more curry gravy.
(6)  Cover the wok again, and cook for another 10mins.
(7)  Lower the heat and add evaporate milk.  Stir the curry mixture for 1 minute and turn off the heat.
(8)  Curry is best served if cook at least 4 hours ahead.
 
ENJOY!
 

Assam Curry Fish (亚参咖哩鱼)


When I attended my husband’s company Christmas Party last week, one of his coworker talked about Assam Curry Fish which he missed most during his university days in Singapore.

 
 
 
 
 
 
 
 
INGREDIENTS 材料
2 pieces of Fish Fillets (Mackerel)
1 Chinese eggplant (cut into slices or chunks)
2 tomatoes (each cut into 4 pieces)
8 lady fingers
Seasoning: 1 tsp salt, 1 tbsp fish sauce, 1/2 tbsp soy sauce, 1 tbsp sugar, 1/2 bowl of assam water (see note)
 
 
 
 

 
 
Spices paste (ground the ingredients till fine)
10 fresh red chillies (if using dried chillies, soak them in warm water for 15mins)
10 cloves Shallots (red small onions)
6 cloves garlic
2 tbsp Curry powder
5 candle nuts
1 thumb size of Turmeric (for powder Turmeric, use 1 tsp)
4 stalks of lemongrass (sliced)
little oil (about 1tbsp)
 

 

METHOD 做法

 
(1) Fry the ground spice paste in 3 tbsp of oil over medium heat till fragrant.  Add little oil if the paste is sticking to the wok/pan.
(2)  Add seasoning and stir well.  Bring to the boil under medium high heat.
(3)  Add fish pieces and all vegetables.  Cover the pan with lid.
(4)  Bring to a simmer over medium heat for 20 minutes.   While simmering, flip the fish (gently!) and stir the vegetables.
(5)  Turn off the heat and leave it for 10 minutes before serving.
(6)  Serve with rice and enjoy!
 

 
 

This slideshow requires JavaScript.