Singapore Chicken Curry | Simple Curry Recipe For Beginners | Chicken Recipe By Chef Varun Inamdar

Marinate chicken with salt and light soy sauce, mix well, and set aside for 15-20 minutes.

Cut 2 medium red onions into quarters.

Cut a green chili (thicker version, not spicy) and add to the mix.

Remove stalks from dried red chilies and break them into 2-3 pieces, then add to the mix.

Add roughly snipped ginger and peeled garlic to the mix.

Add lemongrass stalks; if unavailable, use lemongrass leaves.

Add shallots, coriander seeds, and turmeric root to the mix.

If using curry powder, add 2 tbsp instead of the previous ingredients.

Add ¼ cup of oil to the blending jar and grind all ingredients into a smooth paste without adding water.

Transfer the curry paste to a thick-bottomed cooking pot and cook on high flame for 15 minutes, stirring frequently to prevent sticking.

Once the paste turns deep red and sticky, add the marinated chicken and the marinade to the pot.

Sear the chicken on high flame for 1 minute.

Add water (rinse it in the blending jar) to the pot and stir.

Cook on medium to low flame for 20 minutes, covering the pot as per personal choice.

After 20 minutes, add coconut cream and curry leaves, stir, and cook on high flame for 30 seconds before turning off the heat.

Serve the Singapore Chicken Curry with steamed rice or Pav.

Equipment Needed

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