Singapore Chicken Curry

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Does anyone still remember the infamous NYT's version of Singapore Chicken Curry? I'm 100% sure that they'd taken down the video from TikTok. Either way, you can still find the written recipe here. You can also watch some rants from a Singaporean as well:

Anyhow, I indeed took some of those elements and created this version. I am not saying that my version is better or the traditional authentic way. This is how I love my Singapore Chicken Curry to be (I still dislike using the word "curry").

The key is to use bone-in chicken. You can use the entire chicken, but I still preferred to use bone-in chicken thighs. This is because different parts of the chicken cook differently. I also would rather cook the potatoes separately. Again, potatoes and chicken cook at different timing.

The other 2 keys are to use a spice blend (or masala) and a spice rempah. To translate, rempah in Melayu means "a paste of spices which imparts an intense flavor to a dish". I think perhaps those 3 elements make up for a Singapore Chicken Curry.

Anyway, I still seared my chicken beforehand. I do this to elevate the flavors as well as to render extra fat to the base of the curry. This will prevent the curry from being too greasy. A lot of people would disagree otherwise, but I still trust my own palate. Anyhow, I hope you'll give my version a try.

An extra keynote is to serve this curry with some baguette. Singaporeans love dipping some baguette into their curries and it makes perfect sense.

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Ingredients:

(Serve 3)

• Masala:

• Cloves, 5

• Green Cardmoms, 4

• Black Peppercorns, 6

• White Peppercorns, 4

• Cinnamon Stick, 1

• Star Anise, 1

• Bay Leaf, 1

• Dried Chilies, 3

• Coriander Seeds, 1 TBSP

• Cumin Seeds, 2 TBSP

• Fennel Seeds, 1 TSP

• Nutmeg Freshly Grated, Pinch

• Chicken:

• Chicken Thigh Bone-In with Skin, 3 About 600g

• Sea Salt, Pinch

• Mushroom Powder, Pinch

• Spice Rempah:

• Dried Chilies, 20g

• Red Onions Coarsely Wedged, 2

• Garlic Crushed, 3 Cloves

• Ginger Crushed, 1"

• Galangal Crushed, 1"

• Turmeric Crushed, 1

• Belachan | Fermented Shrimp Paste, 1 TBSP

• Fresh Red Chilies Deseeded, Coarsely Sliced, 2

• Candle Nut / Macademia, 1

• Curry:

• Yukon Gold Potatoes, About 500g

• Sea Salt, Pinch

• Coconut / Rapeseed / Sunflower / Peanut / Canola Oil, 2 TBSP + 1 TBSP

• Soy Sauce, 1 TBSP

• Coconut Milk, 300g

• Chicken Stock Homemade, 500g

• Pandan Leaves Washed and Tied to a Knot, 3

• Granulated Sugar, Pinch

• Dried Kadi Patta Homemade, 1 TSP

• Fresh Coriander Coarsely Sliced, A Handful

• Baguette Coarsely Diced, For Serving

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Equipment:

• Food Processor / Blender / Stick Blender

• Heavy Pot

• Cast Iron Skillet / Pan

• Spice Grinder

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Directions:

1. Please visit my "How To Make Chicken Stock" page for the recipe.

2. Please visit my "Dried Kadi Patta" page for the recipe.

3. Prepare the Masala

4. Toast all spices (except nutmeg) in a dry skillet over medium heat until fragrant.

5. Transfer to a spice grinder, grate in the nutmeg, and blitz to a fine powder.

6. Set aside.

7. Marinate the Chicken

8. Slit shallow cuts into the chicken thighs to help absorb flavor.

9. Season with salt and mushroom powder.

10. Massage half the masala onto the chicken.

11. Cover and marinate overnight in the fridge.

12. Make the Spice Rempah

13. Soak dried chilies in hot water for 30 minutes.

14. Deseed if preferred.

15. Add chilies, remaining masala, and the rest of the rempah ingredients to a bowl.

16. Blitz into a fine paste using a stick blender, food processor, or blender.

17. Add water to get it going if needed.

18. Prepare the Potatoes

19. Wash and coarsely wedge the potatoes.

20. Simmer in salted water until fork tender.

21. Drain and set aside.

22. Cook the Chicken

23. Heat 2 tbsp coconut oil in a pot over medium-high heat.

24. Sear chicken skin-side down until crisp, about 2 to 3 minutes.

25. Flip and sear another 1 to 2 minutes.

26. Cook in batches if necessary.

27. Set aside to rest, reserving all juices.

28. Build the Curry

29. Deglaze the pot with the rempah and some water (rinse the blender for this).

30. Stir and cook until the liquid evaporates.

31. Add soy sauce and 1 tbsp coconut oil.

32. Cook until the rempah deepens in color and thickens.

33. Pour in coconut milk, chicken stock, and pandan leaves.

34. Stir to combine.

35. Simmer and Finish

36. Add the cooked potatoes, seared chicken, and its juices to the curry.

37. Stir well.

38. Taste and adjust with salt and sugar.

39. Add more sugar if the curry is too spicy.

40. Bring to a gentle simmer.

41. Lower heat and cook covered for 18 to 20 minutes, stirring occasionally, until slightly reduced.

42. Garnish and Serve

43. Stir in chopped coriander and dried kadi patta.

44. Ladle into serving bowls and garnish with more fresh coriander.

45. Serve immediately with baguette.

Making your own spice blend makes all the difference...

Succulent...

Potatolicious...

The bread just makes sense...

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Recipe Video: