Singapore Chicken Curry

Step 1

Cut dried red chillies lengthwise and soak in hot water to soften. Chop fresh red chilli roughly.

Step 2

Peel skin off garlic and shallots, cut roughly , crush candlenuts.

Step 3

Peel skin off ginger with back of spoon, chop roughly. Cut and peel off outer layers of lemongrass, reserve the outer fibrous layers and set aside. Chop up the tender inner core.

Step 4

Blend the paste starting with shallots and garlic. Add other ingredients in turn including the ground turmeric, coriander, cumin and fennel until all ingredients are incorporated and the paste looks fine. (Tip: Add oil if needed to move things along for blender).

Step 5

Cut up potatoes into chunks and season with salt and coat with a layer of oil. Send into air fryer or oven to bake for 15 min at 180 degree celsius.

Step 6

Add 3 tbs oil and paste and fry over medium low heat until aromatic and paste darkens. Take care not to burn the paste. You can avoid that by stirring continuously during the frying process.

Step 7

Add chopped up chicken pieces into the pot and fry until the chicken pieces are no longer pink. Add 2 C water, salt and sugar, cinnamon stick, rest of lemongrass, as well as curry leaves. Simmer for 20 minutes.

Step 8

Add in pre-cooked potatoes and continue to simmer for another 5 minutes. Lower the heat and add in 1.5 to 2 C of coconut milk (you can adjust this based on your preference). Do a taste test and add more salt if needed. (Tip: after adding coconut milk, do not heat the curry on high or the milk will curdle, instead, always use the lowest heat possible).