Singapore-style Curry Chicken with Potatoes

Coming from a country famed for its multi-cultural, multi-religions demographic has its perks. I grew up in a huge melting pot of different cuisines, always surrounded by delicious food. It's hard to stop eating (just look at my size!😂), especially when your parents and grandparents are super good cooks!

My ah gong (maternal grandfather) cooks heck of a Curry Chicken but he usually only prepares it for special occasions, celebrations and birthdays. It's so awesome; we always have to fight for it, kids and adults alike. You can see his face beaming with satisfaction as everyone "digs" for more potatoes and asking for more gravy.

Although I call this curry "Singapore Style", it should be more of a Singapore-Chinese style since we also have the Indian and Malay curries around. In my opinion, the "Singapore-Chinese" style is milder and isn't as strong in spices compared to its counterparts. Don't get me wrong, I still love the other curries and love having my spices but this is the kind I grew up with, there is an extra cup of sentimental values in it. Plus it's sort of a shortcut since it uses store bought curry powder mix. 

Our version of Curry Chicken has a thicker gravy, so my preferred and highly recommended way of enjoying it is with some good crusty breads like French Baguette. The light crust provides a textural difference while the fluffy interior soaks up all that flavorsome gravy. Super shiok! Otherwise, serving with steamed rice or roti prata is equally popular too. 

Curry Chicken with Potatoes (serves 6-8 or 4 very hungry people)

   1kg     Chicken (may use wings, thighs, whole chicken chopped up)

1.5kg     Potatoes, peeled, large chunks 

 100g     Onions, finely diced

   30g     Shallots, finely diced

 2 stalks Lemongrass, use only the white part, pound slightly

   6-8     Curry Leaves

 150g     Curry Powder mix

     2L    Water

 500g     Coconut Milk

Optional

   20g     Chili Powder (or more if you prefer it spicy)

     5g     Ground Cumin

*more salt and water if needed

1. Marinate chicken pieces with some salt for at least 30 mins prior cooking.

Optional

• You may choose to boil the potatoes first to shorten cooking time

2. Heat 2 tbsp of oil in a large pot over medium high heat. Sauté the onions and shallots till fragrant before adding curry powder mix (also chili powder and ground cumin if using) together with some water to form a loose paste.

3. Briefly stir fry the paste before adding the chicken pieces. Try to coat the chicken pieces with the loose curry paste.

4. Add water, lemongrass, curry leaves and potatoes to pot. Bring to boil, cover and simmer for at least 30 mins.

5. Check that the potatoes are cooked and chicken are tender. Add coconut milk (and salt if needed), simmer for another 10 mins.

6. Serve with steamed rice or baguette.

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