Best Singapore Style Curry Powder Recipes

VIOLET OON'S SINGAPORE CHICKEN CURRY

Violet Oon's Singapore chicken curry image

This is a rich and pungent dish. If a milder curry is preferred, reduce the amount of curry powder to suite one's taste.

Provided by Patricia Wells

Categories dinner, one pot, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 two-inch piece fresh ginger, peeled and coarsely chopped
7 cloves garlic, peeled and coarsely chopped
10 shallots, peeled and coarsely chopped
1/2 cup Singapore curry powder (see recipe)
1/2 cup water
1 chicken, cut into about 20 bite-size pieces
5 tablespoons vegetable oil
3 cups Thin Coconut Milk (see recipe)
1 pound small potatoes, peeled and halved
2 teaspoons salt, or to taste
1 loaf French bread, cut into serving slices

Steps:

Using a mortar and pestle, pound, in this order, the ginger, the garlic and the shallots until they are fine. The ingredients may also be finely ground in the container of a blender or food processor.
Mix the curry powder with one-half cup water and blend to a paste. Mix half the curry paste with the pounded ginger, garlic and shallot mixture, and rub all over the chicken pieces. Marinate at least one-half hour.
Heat the oil in a wok or large frying pan over high heat. The oil should be very hot. Add remaining curry paste and fry for three to four minutes, or until paste is fragrant and turns a rich, dark brown.
Add the marinated chicken and reduce heat to medium, stirring constantly for about 10 minutes, or until spices are cooked.
Add the coconut milk and bring to a boil over high heat. Add potatoes and salt, and cook over medium heat for 30 minutes, or until chicken is tender and potatoes cooked. Note that this dish is better the second day. If the curry will be reheated later, slightly undercook at this stage so that the potatoes do not become mushy. Traditionally, this dish is served with fresh hot French bread for soaking up the thick gravy.

Nutrition Facts : @context http, Calories 1266, UnsaturatedFat 41 grams, Carbohydrate 95 grams, Fat 74 grams, Fiber 16 grams, Protein 61 grams, SaturatedFat 28 grams, Sodium 1674 milligrams, Sugar 16 grams, TransFat 0 grams

SINGAPORE CURRY POWDER

Singapore curry powder image

Provided by Patricia Wells

Categories condiments

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 10

Ingredients

2/3 cup coriander seeds
1 teaspoon black peppercorns
1/2 cup cumin seeds
1/4 cup anise seed
1/4 cup dried chili peppers
3 tablespoons turmeric powder
1/2 teaspoon freshly ground cinnamon
1 whole clove
1 teaspoon cardamom
1/4 teaspoon freshly ground nutmeg

Steps:

Combine the spices and dry-fry in a wok over low heat, stirring constantly so the spices do not burn. Fry them for eight to 10 minutes, or just until they begin to brown and are fragrant.
Remove from the wok to cool, then grind in batches in a small coffee mill reserved for spice grinding. The blend will keep for several months stored in an airtight container in the refrigerator.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 10 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 29 milligrams, Sugar 1 gram, TransFat 0 grams

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