Singapore-Style South-Indian Chicken Curry

July 9, 2010

So my little brother came to visit from Beirut this week, and after reading my blog was expecting a nice dinner so I couldn’t disappoint… and decided to make a curry, quite a rich chicken curry as I think he has been living on hummus!

I got the recipe from Madhur Jaffery’s Ultimate Curry Bible, this book really is a curry bible there are curries from all over the world and the recipes are easy to follow, this is the first one I have tried (it’s the Boy’s Book) and it came out great.

“Singapore’s curries are like no other. This South Indian-style one is a blend of mostly Indian seasonings put together with simplified Malay ease.

Hokkien chefs who cooked these hybrid curries have been replaced with Indian ones, with different sensibilities, but these curries can still be found in small restaurants and in most homes.

I have used chicken legs here but you can use any chicken.”

Serve with rice

2 1/2 tbsp curry power (madras)
4 chicken legs
3 tbsp groundnut oil
6 medium shallots finely chopped (processor)
5cm/2 inch piece fresh ginger peeled and very finely chopped
6 cloves garlic peeled and very finely chopped
15-20 fresh curry leaves
1 medium cinnamon stick
4-5 hot red dried chillies
4 small waxy red potatoes, peeled and halved
1 3/4 tsp salt
350 ml coconut milk
2 tbsp thick tamarind paste
2 medium tomatoes

Rub 1 1/2 tbsp of the curry powder all over the chicken pieces and set aside.
Mix the remaining curry powder with 250ml water and set aside

Pour the oil into a large pref. non-stick lidded saucepan and set over a medium-high heat, when the oil is hot, put in the shallots, half the ginger, half the garlic, the curry leaves, cinnamon stick and red chillies
Stir and fry for 5 minutes or until golden.
Add the curry powder-water mixture and continue to stir ad cook for about 4 minutes.

Now add the chicken, potatoes, salt and 250ml water. Stir and bring to the boil.

Cover, reduce the heat to low and simmer gently for 25 minutes.
Add the coconut milk and tamarind.
Stir and cook, uncovered for another 3-4 minutes.

This dish can be prepared up to this point several hours in advance.
Just before serving, reheat the curry if needed and add the tomatoes and the remaining ginger and garlic.
Stir and cook, uncovered, for 3-4 minutes.

As you can see it’s quite a thin curry and quite messy, so be careful and get some nice bread to mop it with, its delicious!


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