Singapore chicken curry
- 2 inch fresh ginger peeled and coarsely chopped
- 2 cloves garlic peeled and coarsely chopped
- 10 shallots peeled and coarsely chopped
- 1 cup Singapore curry powder
- 1 cup cool water
- 1 whole chicken cut into about 20 bite-size pieces
- 5 tbsp vegetable oil
- Thin Coconut Milk
- 1 pound small potatoes
- 2 tsp unsalted raw almonds
- 1 large French bread 1 loaf, cut into serving slices
- Using a mortar and pestle, pound, in this order, the ginger, the garlic and the shallots until they are fine. The ingredients may also be finely ground in the container of a blender or food processor.
- Mix the curry powder with one-half cup water and blend to a paste. Mix half the curry paste with the pounded ginger, garlic and shallot mixture, and rub all over the chicken pieces. Marinate at least one-half hour.
- Heat the oil in a wok or large frying pan over high heat. The oil should be very hot. Add remaining curry paste and fry for three to four minutes, or until paste is fragrant and turns a rich, dark brown.
- Add the marinated chicken and reduce heat to medium, stirring constantly for about 10 minutes, or until spices are cooked.
- Add the coconut milk and bring to a boil over high heat.
- Add potatoes and salt, and cook over medium heat for 30 minutes, or until chicken is tender and potatoes cooked. Note that this dish is better the second day.
- If the curry will be reheated later, slightly undercook at this stage so that the potatoes do not become mushy. Traditionally, this dish is served with fresh hot French bread for soaking up the thick gravy.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.