How to Cook Singaporean Chicken Curry
First, marinate chicken in turmeric, salt, and a bit of chili powder for 30 minutes. Then, sauté onions, garlic, and ginger until golden, add curry powder, and toss in the marinated chicken. Cook until the chicken colors, add coconut milk and water, and simmer until tender. Finish with potatoes and carrots, cook until soft, and serve with rice!
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Start by marinating the chicken with turmeric and salt. Fry onions, garlic, and ginger, then add curry powder and the chicken. Add coconut milk, potatoes, and carrots, and let it simmer until everything's cooked. Enjoy with rice!
I've made this a ton! Marinate your chicken first in turmeric and salt. Sauté your aromatics (onion, garlic, ginger), then add curry powder. Throw in the marinated chicken, fry a bit, then pour in coconut milk and add some water. Simmer with potatoes and carrots until everything's cooked. So good with jasmine rice!
Use store-bought Singaporean curry paste—trust me, it’s delicious and saves time!
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