Singapore Chicken Curry Recipe

step 1

• STEP 1.-1)in a wok heat 3 tbsp oil, add 2 cm finely chopped ginger, 2 ½ finely chopped cloves of garlic and fry for a few seconds till aromatic.

step 2

• STEP 2.-2)add chicken and fry for 5 minutes.

step 3

• STEP 3.-3)add 5 tbsp curry powder and stir well. Fry for 2 minutes.

step 4

• STEP 4.-4)next add 3 carrots cut into bite size pieces and fry together for 2 minutes.

step 5

• STEP 5.-5)then add 1 star anise, 2 ½ cloves of garlic finely chopped, 600 ml chicken stock and bring to a boil.

step 6

• STEP 6.-6)turn the heat to low, cover the wok and simmer for 20 minutes.

step 7

• STEP 7.-7)then add 3 medium potatoes cut into bite size pieces and bring the curry to a boil.

step 8

• STEP 8.-8)replace the lid and cook for another 20 minutes on medium heat.

step 9

• STEP 9.-9)at this point, remove the lid and turn the heat to high.

step 10

• STEP 10.-10)add 400 ml coconut milk and stir it into the curry.

step 11

• STEP 11.-11)add 3 tbsp tomato puree, 2 tbsp sugar and salt to taste and mix well together.

step 12

• STEP 12.-12)lastly add 3 chopped spring onions, a small bunch of chopped coriander and stir.

step 13

• STEP 13.-13)transfer to a dish and serve hot with white rice.