How to make the Singapore chicken curry
The Singapore chicken curry was with created with the traditional curry spices, but it is served differently compared to the Indian or Thai curries in that you serve whole chicken parts on a serving platter rather than small chunks and you let your guests take their own food. This recipe shows how to create your own Singapore curry spice mix, but you can also buy it ready made at the store.
Ingredients (for four guests):
* 4 tablespoons oil
* 2 medium onions, finely chopped
* 3 cloves garlic, crushed
* 1 inch fresh ginger root, peeled and finely chopped
* 6 hot green chillies (2 finely chopped 4 whole, seeds and veins removed)
* 2 tablespoons chopped cilantro,
* 2 teaspoons cumin,
* 1 star anise flower crushed with a mortar,
* 1 teaspoon turmeric,
* 1/2 teaspoon grated nutmeg,
* 1/2 teaspoon cinnamon powder,
* 1/2 teaspoon cardamom powder,
* 8 chicken pieces,
* 3 cups coconut milk,
* 1 teaspoon salt
Vegetables on the side:
2 chopped onions and stir-fry until well browned,
2 hot green peppers, chopped
Preparation:
1) In a wok or large saucepan, heat oil over medium heat. Add onions, garlic, ginger and chopped green chilies 2. Cook for 8-10 minutes, stirring occasionally, until the onions are golden. While the vegetables are cooking, boil the chicken pieces in boiling water for 10 minutes and reserve.
2) Add cilantro, cumin, crushed star anise, turmeric, nutmeg, cinnamon and cardamom, and cook 5 to 6 minutes, stirring constantly not to burn it. If mixture becomes too dry, add 1 or 2 tablespoons of water or more.
3) Add chicken pieces and cook for 5-6 minutes, flipping each one frequently so they are well coated with the spices. Mix well, cover, reduce heat and simmer until chicken is cooked.
4) Add the coconut milk, salt and the 4 whole chilies.
5) Remove chicken pieces and arrange them on a serving platter. Generously pour some curry sauce over. Place over the chicken the vegetables: sautéed onions, chopped green peppers, whole peppers and serve with rice.
* 4 tablespoons oil
* 2 medium onions, finely chopped
* 3 cloves garlic, crushed
* 1 inch fresh ginger root, peeled and finely chopped
* 6 hot green chillies (2 finely chopped 4 whole, seeds and veins removed)
* 2 tablespoons chopped cilantro,
* 2 teaspoons cumin,
* 1 star anise flower crushed with a mortar,
* 1 teaspoon turmeric,
* 1/2 teaspoon grated nutmeg,
* 1/2 teaspoon cinnamon powder,
* 1/2 teaspoon cardamom powder,
* 8 chicken pieces,
* 3 cups coconut milk,
* 1 teaspoon salt
Vegetables on the side:
2 chopped onions and stir-fry until well browned,
2 hot green peppers, chopped
Preparation:
1) In a wok or large saucepan, heat oil over medium heat. Add onions, garlic, ginger and chopped green chilies 2. Cook for 8-10 minutes, stirring occasionally, until the onions are golden. While the vegetables are cooking, boil the chicken pieces in boiling water for 10 minutes and reserve.
2) Add cilantro, cumin, crushed star anise, turmeric, nutmeg, cinnamon and cardamom, and cook 5 to 6 minutes, stirring constantly not to burn it. If mixture becomes too dry, add 1 or 2 tablespoons of water or more.
3) Add chicken pieces and cook for 5-6 minutes, flipping each one frequently so they are well coated with the spices. Mix well, cover, reduce heat and simmer until chicken is cooked.
4) Add the coconut milk, salt and the 4 whole chilies.
5) Remove chicken pieces and arrange them on a serving platter. Generously pour some curry sauce over. Place over the chicken the vegetables: sautéed onions, chopped green peppers, whole peppers and serve with rice.