Curry Chicken is one of the all-time favorites among Singaporeans. To celebrate this special occasion, we had one of our home cooks, Lucinda Lau, to share with us one of her signature dishes.
To Lucinda, this recipe is the closest to her mum's flavour - which she is so used to during her growing up days. The taste and smell also brings back beautiful memories of her mum's wonderful creation, a nostalgic and fragrant bowl of hot pipping Curry Chicken.
Food preparation time: 15 mins | Cook time: 30 mins | Total time: 45 mins
No. of serving: 4 (4 人份)
- 1 whole chicken, cut into equal portions (1只鸡，切块)
- 8 medium size potatoes, cut into halves （8个小马铃薯）
- Curry paste: 8 tbsp House Brand meat curry powder, mixed with 8 tbsp water into a paste (咖喱酱：8汤匙House Brand肉类咖喱粉与8汤匙水混合成糊状)
- 250ml coconut milk （250毫升椰奶）
- 2 rice bowls of water(2小碗水)
- 2-inch ginger, 8 garlic, 8 shallots (2寸生姜，8瓣大蒜，8瓣小葱头)
- 15g curry leaves, rinsed with water (15克咖喱叶，用水洗过)
- 1 stalk lemon grass, cut into half, beaten to release the fragrance (1个香茅，切成一半，打扁香茅头释放香味)
- Salt / Soy sauce to taste (调味：盐或酱青)
Cooking Directions 烹煮过程
Step 1: Parboil potatoes for 5 mins. Remove from water and lay them in a bigger pot that you are going to cook the curry. (在一 个 小 锅 里，煮 软 马铃薯。5分钟后取出，并将它放入煮咖喱的锅里。)
Step 2: Blend into a paste - Ginger, garlic and shallots with 4 tbsp of water (搅混成糊状：生姜，大蒜，小葱头，4汤匙水）
Step 3: Cook the curry chicken - In a wok, fry curry leaves and lemon grass till the water dries up. Add in 5 tbsp of oil, curry paste and blended ingredients, stir-fry till the oil surfaces on top. Add in chicken, stir-fry with the curry mixture till the meat is ¾ cooked. Transfer the chicken into the pot with potato. (煮咖喱鸡 - 在热锅里，干炒咖喱叶和香茅，直到没有水份。倒入5汤匙的油，然后将咖喱酱和姜糊一起翻炒。当油浮在辣椒表面上，将鸡倒入锅里一起翻炒。当鸡肉有¾熟后，把全部的料倒入放马铃薯的锅里。)
Step 4: Pour in water, ensure that the water covers the ingredients in the pot. Cook for 10 mins, stir the curry every 3 mins to prevent the bottom from getting burnt. Once the chicken is fully cooked, pour in coconut milk. Add salt / soy sauce to taste. Allow it to boil for another 5 mins till the curry thickens. （倒入水，煮10分钟。每3分钟搅拌咖喱，以防止底部烧焦。倒入椰浆，加入盐或酱青调味。让它再煮5分钟直到咖喱变稠。）
Step 5: Serve with rice or french loaf (咖喱鸡可以与米饭或法国面包一起上菜。)
- Submerge peeled potato into a bowl of water to prevent it from turning brown (把去皮的马铃薯放入一碗水，以防止它变成色。)
- Submerge shallot into a bowl of water to prevent tearing when removing the skin (把小葱头放入一碗水，以防止在去皮时留眼泪。)
- Marinate the chicken with 2 tspn of salt to enhance the flavor (在煮鸡肉前，用盐腌10分钟能帮鸡肉提味。)
Recipe by: Lucinda Lau
Follow Lucinda on Facebook: https://goo.gl/tvkrv5
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