Super Easy Singapore Curry Chicken 新加坡咖喱鸡 Singapore Indian-Chinese Style Curry w_ Potatoes Recipe

Hi and welcome to spice and pans today .

We'll be cooking Singapore chicken curry .

So let's start cooking .

So now we will start by making the spice paste .

I'll be using my magic mix food processor to make the spice paste .

You add in three red onions , two stocks of lemon grass using only the white stem , three pieces of red chili .

We just put them all in mix .

We add in 1.5 to size of young ginger , one thumb size of turmeric , one to size of kale , which is also known as blue ginger .

About 10 to 12 pieces of shallots .

Five pieces of garlic and five pieces of canal nuts .

More into these are 16 pieces of dried chili which I've rehydrated .

If you do not want your curry to be too spicy , you can reduce the portion of the red chili or dried chili in order to reduce the heat .

I've taken out the seeds .

Now to facilitate this being a paste easier , I'll add in a little bit of oil .

Now we are blending all this together .

I'm just going to push some of this down so that it will be evenly cut up and now the paste is done .

I'll show you how it looks like magic mix .

Food processor is a very powerful blender .

You can blend this super , super fine like this , right ?

I used to struggle with other brands of food processor but with my magic mix excellent , easy to do .

OK .

Now we go and fry this .

Now I'll be using my green pan feather like Dutch oven to cook this curry .

First , we heat up the pot .

Once the pot is heated up , we add in oil .

We need oil to fry the space piece we put in the spice paste .

Now .

Yeah , I'm trying the spice at medium to medium lo fi because I don't want to burn them .

Remember to store there .

We will need to try this approximately 15 minutes or so .

I'll show you how it looks like when it's done .

Curry is my wife's favorite dish .

Her grandma used to make her own curry for her and she really loved the taste .

I've been trying to replicate that popular dish and after several tries , I succeeded in making approximately 80% of what it tastes like .

It's still not as good as what her grandma used to do .

But I think it's good enough for her right now .

At this moment .

It's a very flavorful dish and curry is very much welcome in most of the Singaporean household .

I'm beginning to smell how good this is the good thing about using this pot is that because this is a non-stick pot .

I do not have to use a lot of oil inside here .

So that also explain why it takes a little bit longer to fry this .

But it'll be so much healthier .

So you need to fry this until it's slightly dry .

I think it will take about another 10 minutes or so .

I'll show you back in a while .

The paste is almost done .

As you can see when I move this past around , we can see oil coming out from this paste .

That means this is almost done .

Now , I'll add in some more ingredients to make this even tastier .

I have with me over here , one tablespoon of cumin and one tablespoon of coriander seed , which I've dried roasted and grind them into a powder form like this .

We'll put this in , fill them up .

We will also add in two tablespoons of curry powder , meat , curry powder .

I'll be adding in also one small bunch of curry leaves if you do not have this or you cannot find this .

It's fine .

No problem .

But this will give you an additional curry taste or fragrance to this dish .

Now , we need to season this a little bit .

I'm going to add in two teaspoons of salt .

One and one .

Is it not ?

Well , we're adding our chicken .

Now I've washed and cut up one whole chicken .

This is approximately 1 kg .

I'm just putting them in .

Let's move them around for approximately three minutes or so .

Remember to stir underneath because we don't want to burn the curry paste .

I'm using medium heat .

Now , medium to medium low to cook this .

I suggest not to turn the heat up high .

Otherwise you'll burn this dish very easily because of the spice paste .

So medium to medium low will be very good .

So once when we have mixed this up , well , we're adding the vegetables for me .

I'm using potatoes .

650 g of potato .

Put them here .

Look them up a little bit or so .

Now we're adding water and boil this up .

Adding one liter of water , stir it up a little bit .

We will boil this for approximately 20 minutes before we add in the coconut milk .

I'll see you back in a while .

I've been simmering this for half an hour because my wife likes the potatoes to be softer .

Now we'll add a little bit of seasoning to this .

Half a teaspoon of sugar .

And we added another two teaspoon of salt .

Give this a Lester and we will give this a taste .

Look at how beautiful the color is .

It's a taste to make sure that it is savory enough for us .

Wow , very flavorful .

So a little bit more salt .

I reckon .

I need another teaspoon of salt .

So I'm adding this in .

This would be just nice .

Now we're adding the coconut milk .

I'll be adding in 660 mL of coconut milk , slowly gently pour them in and give it a light stir while you pour it in really , really nice .

Now , we wait for this to come to a gentle boy and we will further boil this for another five minutes .

All the curry is done .

I would suggest serving this curry at least one hour after you cook this because then the flavor will all get together .

And also the chicken will be much tastier .

So we will put the lid on , turn off the flame and we will serve in an hours time and now the dish is done .

Let's have a taste .

I'll try some of this gravy first .

Hm .

Very fragrant .

Very , very nice .

The chicken super tender .

I really like this for us .

We like our curry to be a little bit more coconut .

Hence we are using a quite a fair bit of coconut over here .

But if you don't want it to be so coconut in taste , you can always reduce it by 1 to 200 mL of uh coconut milk .

So ladies and gentlemen , I hope you like our video .

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Thank you for watching .